FOOD CHEMISTRY
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2022
·
IF 9.231
Yongxin Su,Zhenlin Li,Yinghui Zhao,Yijun Chen,Chen Luo,Xuri Wu
Extracts of Siraitia grosvenorii (Swingle), in Chinese known as Luo Han Guo (LHG), is authorized for use as a natural sweetener . LHG is rich in mogroside V that contains five glucoses, but also contains mogroside IIIE and analogues with fewer than three glucose units that cause an unpleasant aftertaste, limiting the use of the extract. Snailase was applied here to convert mogroside V in LHG extract in favor of siamenoside I formation, the sweetest mogroside with a taste similar to sucrose . For application, snailase was immobilized by adsorption to NKA (a macroporous resin), resulting in 10.9 U per g of adsorbed protein. Reuse of the NKA-adsorbed snailase was demonstrated for four cycles, and a continuous production of improved LHG extract at a 0.5 L scale had a productivity of 68.4 g/(L⋅day). The resulting product containing over 50% siamenoside I displayed an improved taste profile with satisfying safety toward HEK293T cells.
研究领域:
食品科学
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生物化学
·
生物技术
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产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2022
·Vol. 248
·期 12
·3003-3013
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IF 3.498
Che Tong,Yang Minghong,Li Zhengxiang,Hu Xujia
Low-calorie sweeteners are widely used to replace or reduce sugar in foods and beverages, and the taste and texture of existing sweeteners are far from that of real sugar. The use of sweetness positive aliasing modifiers is an ideal alternative that can reduce the amount of sugar used while maintaining the original sugar taste. However, the currently available sweetness aliasing agents are synthetic compounds, while natural sweetness aliasing agents have not been reported. Studies have shown that there are potential sweetness modifiers in plants with a “Sweetback effect”. The sensory activity fractionation of the extract of the fruit of Phyllanthus emblica was performed to locate the key chemical compounds in P. emblica for sweetness and sweetness aftertaste. The chemical structures of the isolated compounds were analyzed by spectroscopic methods such as ESI-MS and NMR ( 1 H NMR, 13 C NMR). Fifteen compounds were identified, namely, 2-Furoic acid (1), quercetin (2), p-hydroxybenzaldehyde (3), methyl gallate (4), ethyl 3,4,5-trimethoxybenzoate (5), syringic acid, (6), gallic acid (7), vanillin (8), protocatechuic acid (9), myricetin (10), kaempferol (11), trans-cinnamic acid (12), naringenin (13), oleanolic acid (14), and rutin (15). Sensory analysis of these chemical components showed that 11 of them (1, 2, 3, 4, 5, 6, 8, 12, 13, 14, 15) were compounds with a sweet taste and the other four (7, 9, 10, 11) were compounds with a sweet aftertaste. Experiments on the sweetness regulating properties of sucrose revealed that the sweet aftertaste component in P. emblica has sweetness inverse variant regulator properties and naringenin has sweetness forward variant regulator properties.
研究领域:
植物化学
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食品科学
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感官分析
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产品关联
DOI
高影响因子
npj Science of Food
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2022
·Vol. 6
·期 1
·1-8
·
IF 7
Chong Pik Han,Chen Jianshe,Yin Danting,Qin Lanxi
Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the effect of tea consumption on the rate of saliva secretion and its functional properties including total protein content of saliva (TPC), salivary α-amylase (AMY) and lipase activity (LP). A quartz crystal microbalance with dissipation monitoring (QCM-D) was applied to reveal the adsorption behavior of human whole saliva and how the salivary film is affected by the presence of tea compounds. Results showed a significant positive correlation among TPC, LP and Huigan intensity for subjects who are Huigan-sensitive. Compared to the desorption of salivary film, the desorption of saliva-EC/EGC (epicatechin/epigallocatechin) mixture from the gold surface by QCM-D observation showed a significant effect on Huigan intensity in sensitive group when comparing to the salivary layer (blank).
研究领域:
食品科学
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感官评价
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）