ACTIVITY AND STABILITY OF A NEW SWEET PROTEIN WITH TASTE-MODIFYING ACTION, CURCULIN
ACTIVITY AND STABILITY OF A NEW SWEET PROTEIN WITH TASTE-MODIFYING ACTION, CURCULIN
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DOI：
10.1093/chemse/20.2.239
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发表时间：
1995-04-01
期刊：
影响因子：
3.5
通讯作者：
KURIHARA, Y
中科院分区：
文献类型：
--
作者：
YAMASHITA, H;AKABANE, T;KURIHARA, Y
姜黄素引起一种甜味。姜黄素的甜味减弱后，用去离子水或酸在舌头上引起甜味。姜黄素本身的最大甜度相当于0.35 M蔗糖的甜度。在pH为6.0的缓冲液中溶解姜黄素后，用0.02 M柠檬酸或去离子水在口中保持3 min，其最大甜度也相当于0.35 M蔗糖。去离子水诱导的甜度被1 mM CaCl2或MgCl2完全抑制，而酸诱导的甜度不受二价阳离子的抑制。在此基础上，对其味觉修饰活性的机理进行了探讨。考察了姜黄素在不同条件下的稳定性。姜黄素在50℃、pH值为3 ~ 11的条件下培养1 h，其味觉修饰活性不变。
Curculin elicited a sweet taste. After the sweetness of curculin diminished, application of deionized water or an acid to the tongue induced a sweet taste. The maximum sweetness of curculin itself was equivalent to the sweetness of 0.35 M sucrose. The maximum sweetness induced by 0.02 M citric acid or deionized water after curculin dissolved in a buffer of pH 6.0 was held in mouth for 3 min was also equivalent to that of 0.35 M sucrose. The sweetness induced by deionized water was completely suppressed by the presence of 1 mM CaCl2 or MgCl2, while that induced by an acid was not suppressed by the presence of divalent cations. Based on these results, the mechanism of the taste-modifying activity was discussed. Stability of curculin was examined under various conditions. The taste-modifying activity of curculin was unchanged when curculin was incubated at 50 degrees C for 1 h between pH 3 and 11.