Washington: A new study has suggested that individuals`` perception of starch texture is shaped by variability in the activity of an oral enzyme known as salivary amylase."Differences in starch perception likely affect people``s nutritional status by influencing their liking for and intake of starchy and starch-thickened foods," said lead author Abigail Mandel.Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that ultimately are absorbed into the bloodstream and thus influence blood glucose levels.The study revealed that changes of starch consistency in the mouth were directly related to salivary amylase activity. Enzyme levels and activity were measured in several ways, using saliva collected from 73 subjects.First, each person``s saliva was mixed with a standardized starch sample and a sensor measured the enzymatic breakdown of the starch``s consistency. Next, enzyme and protein assays directly measured the amount and activity of salivary amylase in the saliva samples.
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