二肽衍生物甜味活性构象的研究进展  

Progress in active conformations of sweet-tasting dipeptide derivatives

作　　者：鲍亦璐[1] 郑建仙[1] 姜土[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与机械》2008年第5期128-132,136,共6页Food and Machinery

基　　金：国家自然科学基金资助项目(项目编号:20576044)

摘　　要：论述二肽衍生物呈现甜味所需要的构象,以及不同构象排列对甜度的影响。通过对X射线衍射以及NMR、计算机模拟等方法分析到的不同衍生物构象进行对比。发现AH、B、X基团呈"L"构型的二肽衍生物能呈现甜味,而疏水基团X指向-z轴结构的二肽衍生物呈现苦味,而其他构型的二肽衍生物呈现无味。此外,在Tinte-Nofre多结合位点模型中,D区域的基团的存在以及空间填充性对二肽衍生物甜度的增强程度有影响,D区域中芳烷基基团的交互作用对二肽甜味剂甜度的提高有很大帮助。二肽衍生物的甜度与其构象密切相关。In this paper, the conformations of dipeptide derivatives for sweet taste and the effect to the sweet taste of different conformation arrangement were discussed. The conformations of dipeptide derivatives were compared which were learned by NMR spectroscopy, computer simulations and X-ray crystallography. It was found that the analogues whose topochemical array of the AH, B, and X glucophores was L-shaped structure prefered to elicit sweet-taste and the analogues whose hydrophobic X group directed to the-z axis produced a bitter taste. Other analogues with different structures were tasteless. Moreover, in Tinte - Nofre multipoint attachment model, the existence of groups and space - filling of the D zone played a role in enhancing the potency of dipeptide-based sweeteners. The aromatic - aromatic interactions in D zone were essential for maintaining high sweetness potency. The sweetness and conformations of dipeptide derivatives are closely interrelated.

关 键 词：二肽衍生物 甜味剂 构象 

分 类 号：TS202.3[轻工技术与工程—食品科学]