Abstract:In this work, artificial saliva simulated human oral saliva was used to investigate the interaction between mucin and four non-ionic surfactants (Span-20, Span-40, Span-60 and Span-80 with decreasing hydrophilic-lipophilic balance (HLB) values) in the digestion in the oral cavity. The results of turbidity, particle hydration radius and atomic force microscopy (AFM) showed that interactions between Span-20, Span-40, Span-60 and mucin were inversely correlated with the HLB value; The addition of Span-80 had little effect on the particle size of mucin and tended to make it smaller, resulting in a more compact and irregular particles. Cohesion results indicated that the interaction between the non-ionic surfactants and mucin was non-covalent force, mainly relying on hydrophobic interactions and hydrogen bonds. The results of this work are helpful in developing a new type of good-taste and healthly drink in the food industry.
