CAJ | 학술논문

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。
목전대분자수용효대우미각물질적영향궤제연구주요집중우효체자신적성질이급효체결구여미물질적상호작용。본문선택료식품중상용적과인두효(GG)화자괴두효(LBG)，연구료저량충비리자수용효대첨미제아사파첨(APM)감관첨도적영향，병탐색료기중적물이화학궤제。감관실험결과표명，고농도적과인두효화자괴두효대아사파첨적첨도유억제작용，차수착수용효농도적증고，체도고분자림계교첩농도C*후，억제작용경명현。기우인공수체모형，이용등온적정량열(ITC)기술발현，량충수용효존재조건하아사파첨여수체모형상호작용적결합상수급극감소。령외，통과대첨미제존재하비리자수용효적수분분포、확산성질적고찰，발현수수용효농도증가，체계적결합수함량균증다，우기시수용효농도체도림계교첩농도(C*)후증다적현상경명현；동시，분자적확산야수도료조애，종이도치아사파첨감관첨도적강저。본연구표명，탐색대분자수용효대첨미제분자여수체결합차이성적영향、용액중수분자적이예성질급부존상태、결합체계적점도급확산성질적연구，위리해대분자수용효대첨미영향적물이화학궤제제공경다적신식。
s: Current research on the effects of macromolecular hydrocol oids on sweetness is mainly focused on the properties of hydrocol oids and their texture-taste interactions. In this paper, the influence of two kinds of nonionic food hydrocol oids, 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, especial y 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 hydrocol oid concentration, especial y at higher than C*. Additionally, water diffusion was hampered and this contributed to the lower sweetness intensity. We thus determined the influence of the hydrocol oid on the binding of sweeteners with the receptor, its water mobility as wel as its diffusion behavior in the hydrocol oidal texture. The information obtained enables an understanding of the mechanism behind the effects of macromolecular hydrocol oids on taste.