| 二肽甜味剂结构的研究进展 |
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| 引用本文： | 邱洁,郑健仙. 二肽甜味剂结构的研究进展[J]. 食品研究与开发, 2006, 27(10): 173-175 |
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| 作者姓名： | 邱洁 郑健仙 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 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。为进一步揭示二肽甜味剂的结构，分析了一系列aspartame衍生物。研究表明，苯丙氨酸上的疏水基团X当改变其结构大小时，甜度的变化不大。而肽键对于维持甜味是必需的，用酯键取代肽键导致甜味消失，氨基上的氢键对于维持甜味来说也是必需的，当它被甲基取代时甜味也消失了。
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| 关 键 词： | aspartame衍生物 肽键 二肽甜味剂 |
| 收稿时间： | 2006-05-24 |
| 修稿时间： | 2006-05-24 |
PROCEEDING IN THE CONFIGURATION OF DIPEPTIDE SWEETENER |
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| QIU Jie,ZHENG Jian-xian. PROCEEDING IN THE CONFIGURATION OF DIPEPTIDE SWEETENER[J]. Food Research and Developent, 2006, 27(10): 173-175 |
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| Authors: | QIU Jie ZHENG Jian-xian |
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| Affiliation: | Food and Light Industry College, South China University of Technology, Guangzhou 510640, Guangdong, China |
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| Abstract: | 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 size in X is not critical for the sweetness potency,but the peptide bond and the hydrogen of amide in the peptide bond is essential for sweetness. |
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| Keywords: | aspartame derivative peptide bond dipeptide sweetener |
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