二肽衍生物结构与甜味关系的研究  

Research on the Relationship between Structure and Sweetness of Dipeptide Derivatives

作　　者：邱洁[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2007年第5期15-17,共3页The Food Industry

基　　金：国家自然科学基金(编号:20576044)

摘　　要：以Aspartame为代表的二肽甜味剂在甜味剂市场上占有重要的地位,研究二肽甜味剂的结构与甜味变化的关系有助于开发和评价新的二肽甜味剂。二肽甜味剂对N-端的结构有严格的要求,C-端却是经常可以变化的。为进一步揭示二肽衍生物结构与甜味的关系,该文分析了一系列Aspartame的衍生物。研究表明,苯丙氨酸α-碳原子上的取代模式应依次为一个小基团(如-H),一个中等大小的基团(如-CH_3或-COOCH_3)以及一个大基团(如-CH_2-C_6H_5或-COOC_3H_7)。在天冬氨酸的氮原子上连接一个烷基或环烷基,由于形成了两个AH,B,X甜三角结构,使得甜度大大的提高。Investigate the relationship between structure and sweetness was helped to exploit new dipeptide sweetness. Dipeptide .sweeteners are strict in the N-terminal, but many changes could be well tolerated in the C-terminal amino acid of the dipeptide. In order to further investigest the model of dipeptide sweetener, this thesis analysed some Aspartame derivatives. The study confirmed that the substitution pattem at the phenylalanine alphacarbon needed to be a small group （e.g -H）, a medium-sized group （e.g -CH3 or -COOCH3）, and a large group （e.g -CH2-phenyl or -COO-propy）. Binding a alkyl or cycloalkyl to the expected 2nd HBP, could advanced the sweet potency.

关 键 词：二肽衍生物 ASPARTAME 甜度 

分 类 号：TS264.9[轻工技术与工程—发酵工程]