This is an investigation of the shear and extensional properties of okra polysaccharide–saliva mixtures, intended to model the mechanical behavior a food hydrocolloid during oral processing. Shear measurements show that incorporation of okra mucilage in saliva interferes with the self-assembly of salivary mucins, with partly detrimental effects on the low-shear viscosity of the mixture. This is counter-acted by excluded volume effects, as the overall concentration of macromolecules in the mixture reaches the semi-dilute regime. Particle tracking confirms the lack of direct interactions between the two polymeric populations. The contribution of extensional viscosity to the overall behavior of okra hydrocolloid–saliva mixtures is dominant, at about one to two orders of size higher than the equivalent shear values. The Trouton ratio values are in the order of tens or hundreds for the range of concentrations and deformation rates under study. Although the extensional viscosity dominates viscous flow, the two types of flow are equally important concerning the elastic behavior, giving insight on the mechanical behavior of mucilages in the oral cavity.

这是对秋葵多糖-唾液混合物的剪切和拉伸特性的研究，旨在模拟食品水解胶体在口腔加工过程中的机械行为。剪切测量表明，在唾液中掺入秋葵粘液会干扰唾液粘蛋白​​的自组装，对混合物的低剪切粘度产生部分不利影响。当混合物中大分子的总浓度达到半稀释状态时，这会被排除的体积效应所抵消。粒子跟踪证实了两个聚合物种群之间缺乏直接的相互作用。扩展粘度对秋葵水胶体-唾液混合物的整体行为的贡献是主要的，比等效剪切值高约一到两个数量级。对于研究浓度和变形率的范围，特劳顿比值约为数十或数百。尽管拉伸粘度在粘性流中占主导地位，但这两种类型的流在弹性行为方面同等重要，从而洞察了口腔中粘液的机械行为。