物理化学学报 >> 2014, Vol. 30 >> Issue (6): 1134-1141.doi: 10.3866/PKU.WHXB201404251

软物质 上一篇    下一篇

瓜儿豆胶和刺槐豆胶抑制阿斯巴甜甜感强度的机制探索

徐淑臻, 韩雪, 田俊楠, 吴寨, 陈忠秀   

  1. 浙江工商大学食品与生物工程学院, 杭州310035
  • 收稿日期:2014-03-17 修回日期:2014-04-23 发布日期:2014-05-26
  • 通讯作者: 陈忠秀 E-mail:zhxchen@ustc.edu
  • 基金资助:

    国家自然科学基金(20973155)资助项目

Mechanism behind the Inhibition of Sweetness Intensity of Aspartame by Guar Gum and Locust Bean Gum

XU Shu-Zhen, HAN Xue, TIAN Jun-Nan, WU Zhai, CHEN Zhong-Xiu   

  1. College of Food Science and Biotechnology Engineering, Zhejiang Gongshang University, Hangzhou 310035, P. R. China
  • Received:2014-03-17 Revised:2014-04-23 Published:2014-05-26
  • Contact: CHEN Zhong-Xiu E-mail:zhxchen@ustc.edu
  • Supported by:

    The project was supported by the National Natural Science Foundation of China (20973155).

摘要:

目前大分子水溶胶对于味觉物质的影响机制研究主要集中于胶体自身的性质以及胶体结构与味物质的相互作用. 本文选择了食品中常用的瓜儿豆胶(GG)和刺槐豆胶(LBG),研究了这两种非离子水溶胶对甜味剂阿斯巴甜(APM)感官甜度的影响,并探索了其中的物理化学机制. 感官实验结果表明,高浓度的瓜儿豆胶和刺槐豆胶对阿斯巴甜的甜度有抑制作用,且随着水溶胶浓度的增高,达到高分子临界交叠浓度C*后,抑制作用更明显. 基于人工受体模型,利用等温滴定量热(ITC)技术发现,两种水溶胶存在条件下阿斯巴甜与受体模型相互作用的结合常数急剧减小. 另外,通过对甜味剂存在下非离子水溶胶的水分分布、扩散性质的考察,发现随水溶胶浓度增加,体系的结合水含量均增多,尤其是水溶胶浓度达到临界交叠浓度(C*)后增多的现象更明显;同时,分子的扩散也受到了阻碍,从而导致阿斯巴甜感官甜度的降低. 本研究表明,探索大分子水溶胶对甜味剂分子与受体结合差异性的影响、溶液中水分子的弛豫性质及赋存状态、结合体系的粘度及扩散性质的研究,为理解大分子水溶胶对甜味影响的物理化学机制提供更多的信息.

关键词: 甜味, 热力学, 水流动性, 扩散, 阿斯巴甜, 非离子胶

Abstract:

Current research on the effects of macromolecular hydrocolloids on sweetness is mainly focused on the properties of hydrocolloids and their texture-taste interactions. In this paper, the influence of two kinds of nonionic food hydrocolloids, Guar gum (GG) and Locust bean gum (LBG) on the taste of aspartame (APM) was studied. Sensory evaluation revealed high concentrations of GG and LBG significantly inhibited the sweetness intensity of APM, especially when their concentrations were higher than C* (coil overlap concentration). The mechanism of this phenomenon was investigated using an artificial taste receptor model and isothermal titration calorimetry. The association constant for APM, determined by the artificial taste receptor model, decreased in the presence of GG and LBG. More bound water was found in GG and LBG with an increase in the hydrocolloid concentration, especially at higher than C*. Additionally, water diffusion was hampered and this contributed to the lower sweetness intensity. We thus determined the influence of the hydrocolloid on the binding of sweeteners with the receptor, its water mobility as well as its diffusion behavior in the hydrocolloidal texture. The information obtained enables an understanding of the mechanism behind the effects of macromolecular hydrocolloids on taste.

Key words: Sweetness, Thermodynamics, Watermobility, Diffusion, Aspartame, Nonionic hydrocolloid

MSC2000: 

  • O642