Abstract:
:The thermodynamics of the mimetic interaction of lactisole and sweeteners with fullerenols as a synthetic sweet receptor model was elucidated by Isothermal Titration Calorimetry (ITC) technique. The presence of lactisole resulted in great differences in thermodynamics of the sweeteners binding with fullerenols in which lactisole led to much more entropy contribution to the free energy compared with the interaction of sweeteners with fullerenols. Two interaction equilibrium states were found in ITC titration profiles and competitive binding of lactisole and sweeteners with fullerenols was disclosed. Our results indicated that the larger value of the ratio of two equilibrium constant K1/K2, the more effectively lactisole inhibited the sweetness of the sweetener. The combined results of sensory evaluation and ITC thermodynamics revealed that introducing a synthetic receptor model to interact with the sweeteners and inhibitors helps to understand the inhibition mechanism and the thermodynamic basis for the initiation of sweetness inhibition.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen ZX,Wu W,Zhang WB,Deng SPdoi
10.1016/j.foodchem.2011.03.008subject
Has Abstractpub_date
2011-09-01 00:00:00pages
134-44issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00374-8journal_volume
128pub_type
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