6533b85dfe1ef96bd12bdb17

RESEARCH PRODUCT

Mucin and α-amylase, the main salivary proteins, impact on aroma release

Sandy Pagès-hélaryElisabeth GuichardFrancis Canon

subject

salivainteractionProtéine salivaire[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionstomatognathic diseasesfluids and secretionsaromastomatognathic system[SDV.MHEP.OS] Life Sciences [q-bio]/Human health and pathology/Sensory Organs[SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC][SDV.NEU] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]Aromes[SDV.MHEP.OS]Life Sciences [q-bio]/Human health and pathology/Sensory Organsprotein[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS

description

International audience;  These data will be analyzed in regard to the following saliva parameters:  Amylase activity  Lipolytic activity  Anhydrase carbonic quantification  Lipocalines quantification  Total proteins quantity  Saliva viscosity  Saliva Flow Materials and Method  Tested molecules:  Static headspace analyses: 40min of equilibration at 30°C  Medium tested:

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02454472