Difference in astringency of the main pea protein fractions

Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation (legumin-rich, vicilin-rich and albumin-rich fractions). The sensory evaluations performed on protein solutions by trained panelists evidenced that all three protein fractions exhibit a basal level of astringency, but that the albumin fraction was perceived as the most astringent one. All three fractions induced significant but comparable loss of salivary lubrication. Yet, when compared to the other fractions, the albumin fraction showed the formation of a thicker and more rigid film on salivary conditioning film-coated sensors as measured using a quartz crystal microbalance with dissipation monitoring (QCM-D). We also present proteomics studies on the precipitates obtained from the mixtures of saliva and pea protein fractions. Protein identification finds a pool of salivary proteins involved in non-specific interactions with all the three pea protein fractions. Yet, 13 pea proteins specific to the albumin fraction were identified as being involved in specific interactions with salivary proteins. Several of these proteins are part of the plant defense mechanisms and are likely to interact with many salivary proteins. This could explain the higher number of salivary proteins found in the precipitate induced by the albumin fraction when compared to the other two. These quantitative results increase the understanding of the complex links between plant protein-salivary protein interactions and astringency.