一个叙述性综述,调查滑作为减轻乳清蛋白相关口腔干燥的缓解策略的潜在影响
Holly Giles1, Stephanie P Bull1, Stella Lignou1
1Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
乳清蛋白会导致老年人口腔干燥,阻碍接受. 该审查建议使用滑技术修改乳清成分,以改善质地和消费者吸引力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学是一种感官科学.
背景情况:
- 乳清蛋白对各种人群的肌肉健康有好处,包括老年人用于预防肉症.
- 老年人对乳清蛋白产品的接受度较低,主要是由于口腔干燥.
- 口腔干燥归因于静电相互作用,粘膜粘合和酸度,先前的缓解策略是无效的.
研究的目的:
- 审查有关乳清蛋白口腔干燥的现有文献,并确定潜在的缓解策略.
- 探索新的方法来改善乳清蛋白的感觉特性,特别是减少口腔干燥.
主要方法:
- 对50篇论文进行了全面的文献审查.
- 审查的重点是了解口腔干燥的原因,并评估之前的缓解尝试.
- 该研究分析了滑的潜力,作为抵消口腔干燥的策略.
主要成果:
- 现有的研究支持滑作为一种减少口腔干燥的方法.
- 之前没有任何研究提出修改乳清蛋白作为解决口腔干燥的成分.
- 目前的缓解策略,如改变粘度,甜度或脂肪含量等,都没有成功.
结论:
- 修改乳清蛋白成分以增强滑性,是一种减少口腔干燥的新方法.
- 实施现代滑技术可以显著提高消费者对老年人乳清蛋白产品的接受度.
- 建议进一步研究用于增强滑的成分修改.
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