物理化学学报 >> 2016, Vol. 32 >> Issue (12): 2871-2878.doi: 10.3866/PKU.WHXB201609281

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环糊精对阿斯巴甜的甜感增强作用及二者相互作用热力学

朱甜甜,徐淑臻,葛炳强,陈忠秀*()   

  • 收稿日期:2016-07-25 发布日期:2016-11-30
  • 通讯作者: 陈忠秀 E-mail:zhxchen@zjgsu.edu.cn
  • 基金资助:
    浙江省食品科学与生物技术“重中之重”基金(JYTSP20141012);国家自然科学基金(21673207);A浙江工商大学研究生创新课题基金AAA(CX201610053,20151216)

Sweetness Enhancement of Aspartame in the Presence of Cyclodextrins and the Thermodynamics in Bindinge

Tian-Tian ZHU,Shu-Zhen XU,Bing-Qiang GE,Zhong-Xiu CHEN*()   

  • Received:2016-07-25 Published:2016-11-30
  • Contact: Zhong-Xiu CHEN E-mail:zhxchen@zjgsu.edu.cn
  • Supported by:
    the Zhejiang Provincial Top Key Discipline of Food Science and Biotechnology, China(JYTSP20141012);NationalNatural Science Foundation of China(21673207);Graduate Innovation Project of Zhejiang Gongshang University, China(CX201610053,20151216)

摘要:

目前环糊精(CD)对阿斯巴甜(ASP)甜感强度的影响研究主要集中在环糊精对阿斯巴甜的稳定性研究。我们认为CD对ASP甜感强度的提升与其和ASP的结合常数有一定的关系。本文选择了五种环糊精,α-环糊精(α-CD)、β-环糊精(β-CD)、γ-环糊精(γ-CD)、羟丙基-β-环糊精(HP-β-CD)、甲基-β-环糊精(Met-β-CD),研究了这些环糊精存在下ASP的感官甜度的变化及二者的相互作用。结果表明,β-CD可以明显提升ASP的甜感强度。等温滴定量热(ITC)和荧光光谱对ASP与CDs结合过程亲和力的研究表明,ASP与β-CD的结合是自发的,并且具有最大的结合常数。差示扫描量热(DSC)、核磁共振(1H NMR)以及傅里叶变换红外(FT-IR)揭示了其结合过程的机制。本研究对理解甜味剂甜感强度与热力学结合常数的关系具有重要的意义,也为基于结合常数筛选风味保持剂的方法提供有益的基础。

关键词: 阿斯巴甜, 结合常数, 热力学, 甜感强度, 环糊精

Abstract:

Current research on the effects of cyclodextrins (CDs) on the sweetness of aspartame (ASP) focuses on the stability of aspartame as protected by CDs. We propose a relationship between the sweetness intensity of aspartame and its thermodynamic binding affinity with CDs. In this paper, we describe the sensory evaluation of aspartame with the five CDs α-cyclodextrin (α-CD), β-cyclodextrin (β-CD), γ-cyclodextrin (γ-CD), hydroxypropyl-β-cyclodextrin (HP-β-CD), and methyl-β-cyclodextrin (Met-β-CD). β-CD was found to significantly enhance the sweetness intensity of aspartame. The binding affinity of CDs with aspartame was then investigated using isothermal titration calorimetry (ITC) and fluorescence spectroscopy. The binding of aspartame with β-CD resulted in a free energy change with the largest binding constant. Differential scanning calorimetry (DSC), nuclear magnetic resonance (1H NMR), and Fourier transform infrared (FT-IR) spectroscopy further revealed the mechanism behind the complexation. This research gives insight to the contribution of the thermodynamic binding affinity to the sweetness intensity of aspartame. It also provides an approach for screening flavorretention agents by measuring binding constants.

Key words: Aspartame, Binding constant, Thermodynamics, Sweetness intensity, Cyclodextrin

MSC2000: 

  • O642