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Friction Forces of Saliva and Red Wine on Hydrophobic and Hydrophilic Surfaces

Friction Forces of Saliva and Red Wine on Hydrophobic and Hydrophilic Surfaces

Aude A Watrelot, Tonya L Kuhl, Andrew L Waterhouse

Food Res Int. 2019 Feb;116:1041-1046.

PMID: 30716887

Abstract:

The physical aspect of human oral astringency perception - the mouthfeel - of red wine has not been quantitatively studied in depth. In this study, the interfacial friction/lubrication properties of saliva (mucin from bovine submaxillary glands or human saliva) with red wines (cv. Cabernet sauvignon and Pinot noir) were measured with a surface force apparatus (SFA). In SFA measurements sliding occurs between smooth, undamaged surfaces with a well-defined contact area and film thickness. The surfaces were either hard, hydrophilic mica or soft, hydrophobic PDMS-coated mica which mimic in-mouth conditions. Saliva was a better lubricant than mucin with the soft, hydrophobic surfaces. In addition, saliva's lubricity was 2.5 times better on the soft hydrophobic surfaces than hard hydrophilic surfaces. The addition of red wine with saliva further decreased friction and improved lubrication. Surprisingly, the coefficient of friction measured for red wine with saliva as the lubricant was higher for Pinot noir than Cabernet sauvignon wine. The aggregation and precipitation of salivary proteins by tannins is well known. The lower friction of high tannin Cabernet sauvignon compared to lower tannin Pinot noir was attributed to exclusion of these aggregates and depletion of more polymeric and protein material from the interfacial sliding region.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP84195528	Mucin from bovine submaxillary glands		84195-52-8	Price

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