Thermodynamics of the interaction of sweeteners and lactisole with fullerenols as an artificial sweet taste receptor model
Thermodynamics of the interaction of sweeteners and lactisole with fullerenols as an artificial sweet taste receptor model
复制标题
甜味剂和乳糖醇与富勒烯醇相互作用的热力学作为人工甜味受体模型
DOI：
10.1016/j.foodchem.2011.03.008
复制
发表时间：
2011-09-01
期刊：
影响因子：
8.8
通讯作者：
Deng, Shao-Ping
中科院分区：
文献类型：
--
作者：
Chen, Zhong-Xiu;Wu, Wen;Deng, Shao-Ping
通过等温滴定量热法（ITC）技术阐明了乳糖醇和甜味剂与富勒烯醇作为合成甜味受体模型的模拟相互作用的热力学。乳糖醇的存在导致甜味剂与富勒烯醇结合的热力学存在很大差异，其中与甜味剂与富勒烯醇的相互作用相比，乳糖醇对自由能的熵贡献要大得多。在 ITC 滴定曲线中发现了两种相互作用平衡状态，并且公开了乳糖醇和甜味剂与富勒烯醇的竞争性结合。我们的结果表明，两个平衡常数K(1)/K(2)的比值越大，乳糖醇对甜味剂甜味的抑制越有效。感官评价和ITC热力学的综合结果表明，引入合成受体模型与甜味剂和抑制剂相互作用有助于理解抑制机制和启动甜味抑制的热力学基础。 (C) 2011 Elsevier Ltd. 保留所有权利。
The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in which lactisole led to much more entropy contribution to the free energy compared with the interaction of sweeteners with fullerenols. Two interaction equilibrium states were found in ITC titration profiles and competitive binding of lactisole and sweeteners with fullerenols was disclosed. Our results indicated that the larger value of the ratio of two equilibrium constant K(1)/K(2), the more effectively lactisole inhibited the sweetness of the sweetener. The combined results of sensory evaluation and ITC thermodynamics revealed that introducing a synthetic receptor model to interact with the sweeteners and inhibitors helps to understand the inhibition mechanism and the thermodynamic basis for the initiation of sweetness inhibition. (C) 2011 Elsevier Ltd. All rights reserved.