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Updated: Nov 8, 2025

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Protein-saliva interactions: a systematic review.

Frances N Brown1, Alan R Mackie, Qi He

  • 1Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK. A.R.Mackie@leeds.ac.uk A.Sarkar@leeds.ac.uk.

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Summary
This summary is machine-generated.

Understanding protein-saliva interactions is key for developing better protein-rich foods. This review highlights how pH affects protein interaction with saliva, influencing mouthfeel and sensory perception.

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Area of Science:

  • Food Science
  • Sensory Science
  • Biochemistry

Background:

  • Food reformulation aims to increase protein content for health benefits.
  • Higher protein levels can negatively impact sensory acceptability, causing astringency.
  • Food-saliva interactions critically influence mouthfeel perception.

Purpose of the Study:

  • To systematically review protein-saliva interactions.
  • To assess the quality of existing research on this topic.
  • To guide the development of protein-rich foods with improved sensory attributes.

Main Methods:

  • Conducted a systematic literature search across five major databases (Medline, Pubmed, Embase, Scopus, Web of Science) over 20 years.
  • Analyzed 33 selected articles focusing on protein solutions, emulsions, and food systems.
  • Included a quality assessment of the reviewed studies.

Main Results:

  • Dairy proteins, lysozyme, and gelatin interactions with saliva were commonly studied.
  • pH significantly impacts protein-saliva electrostatic interactions, especially below the protein's isoelectric point.
  • Protein concentration effects were unclear; most studies used unrealistic protein:saliva ratios (1:1 w/w).
  • Protein-saliva interactions influence mouthfeel via aggregation and increased friction.
  • A research gap exists for plant proteins.

Conclusions:

  • Protein-saliva interactions are crucial for sensory perception in protein-rich foods.
  • pH is a key factor, but protein concentration effects require further investigation.
  • Future research should focus on plant proteins and simulate in vivo oral conditions more accurately.