Mechanism of enhanced salt taste perception in magnetic field-mediated/gum arabic-induced low-salt myofibrillar protein gel.

This study employed the magnetic field-mediated/gum arabic to prepare low-salt myofibrillar protein (MP) gel and simulated the oral processing of interactions between MP and mucin on the perception of saltiness. The results indicated that the amalgamation of magnetic fields and gum arabic effectively promoted the release of sodium ions, enhanced the apparent viscosity of MP, and increased its binding affinity with mucin. Consequently, this resulted in the prolongation in the retention time of MP on the tongue surface and ultimately improved the perception of saltiness. Besides, spontaneous endothermic interactions occurred between MP and mucin, which primarily dominated by hydrophobic interactions that induced changes in the structure of MP, such as the occurrence of disulfide bonds. However, it was improbable that there would be direct bonds between mucin and MP. In summary, magnetic field-mediated/gum arabic promoted sodium ions to interact with taste receptors to generate stronger salty taste signals.