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酵母提取物的特征和甜味增强作用基于感官评估和分子对接方法

Li Liang¹, Zhilin Hao¹, Jingcheng Zhang¹

¹Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.

Food research international (Ottawa, Ont.)

|February 3, 2024

概括

酵母提取物通过改善甜味剂-受体相互作用来增强甜味. 这些天然可以通过增加结合来增强维oside和mogroside的味道,从而提供一种天然的甜味溶液.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
感官科学感官科学

背景情况:

酵母提取物 (YE) 含有具有潜在增甜特性的.
天然甜味剂,如维oside和mogroside可以从味道调节中受益.
了解酸甜剂相互作用是开发新型风味增强剂的关键.

研究的目的:

从酵母提取物中识别和表征甜味增强.
为了研究这些的与石化和摩格罗斯的协同作用.
阐明了增强甜味感知背后的分子机制.

主要方法:

超过用于从酵母提取物中分离低分子量 (<1 kDa).
感官分析评估了协同的甜味效应.
分子对接模拟了与味觉受体类型1成员的甜味剂-受体-复合相互作用 2.

主要成果:

超过产生了具有协同甜味效应的分量.
四种 (EV,AM,AVDNIPVGPN,VDNIPVGPN) 显著增强了和的甜度.
分子对接揭示了甜味剂-受体复合体中增加的疏水相互作用和键.

结论:

酵母提取物衍生的可以通过稳定甜味剂-受体结合来增强甜味的感知.
酸增加结合相互作用,特别是疏水力,有助于协同甜味.
这些发现支持使用酵母提取物作为天然风味增强剂.

关键词:

蒙格罗塞德的摩格罗塞德是什么意思分子对接是分子对接.史蒂维奥西德是一种增加甜味的可以增强甜味.酵母提取物酵母提取物

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