MOLECULAR DESIGN OF INVERTED-ASPARTAME-TYPE SWEETENERS

被引：11

作者：

NOSHO, Y

SEKI, T

KONDO, M

OHFUJI, T

TAMURA, M

OKAI, H

机构：

[1] HIROSHIMA UNIV,FAC ENGN,DEPT FERMENTAT TECHNOL,HIROSHIMA 724,JAPAN

[2] KANEGAFUCHI CHEM IND CO LTD,DEPT FOOD RES,TAKASAGO 676,JAPAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 06期

关键词：

D O I：

10.1021/jf00096a015

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In the series of studies of salty peptides, some basic dipeptides were found to have a sweet taste instead of a salty taste. On the basis of the findings of these sweet peptides, we tried to develop a new type of sweetener according to the theory of the well-known AH-B-X system in aspartame. The compounds, which we call inverted-aspartame-type sweeteners, were successfully designed. For one of them, a sweetness potency of 50 times that of sucrose was reached. Since these inverted-aspartame-type sweeteners have no ester functions, they are considered to be very useful because of their stability in solution and lack of toxicity. © 1990, American Chemical Society. All rights reserved.

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页码：1368 / 1373

页数：6

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