SERENDIPITY BERRIES - SOURCE OF A NEW INTENSE SWEETENER

被引：58

作者：

INGLETT, GE

MAY, JF

机构：

[1] International Minerals & Chemical Corporation, Growth Sciences Center, Libertyville, Illinois

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12791.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: The fruit of Dioscoreophyllum cumminsii, Serendipity Berries, contains an intensely sweet principle. Chromatography of water extracts of the berry on G‐50 and G‐200 Sephadex indicated that the sweetener was bound to fruit protein. Degradation of the fruit extract with bromelain, a proteolytic enzyme, yielded a lower, molecular weight material with intense sweetness of excellent quality. Functional group tests indicated that this material was not proteinaceous, but rather a carbohydrate type substance. Threshold taste response gave a sweetness value of 1500 times sweeter than sucrose. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：408 / &

共 6 条

[1] BOTTLE RH, 1964, MFG CHEMIST AEROSOL, V35, P60
[2] TASTE MODIFIERS - TASTE-MODIFYING PROPERTIES OF MIRACLE FRUIT (SYNSEPALUM DULCIFICUM)
INGLETT, GE
DOWLING, B
ALBRECHT, JJ
HOGLAN, FA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (03) : 284 - +
[3] INGLETT GE, 1967, 154 AM CHEM SOC M CH
[4] INGLETT GE, IN PRESS
[5] DIHYDROCHALCONES . SYNTHESIS OF POTENTIAL SWEETENING AGENTS
KRBECHEK, L
INGLETT, G
HOLIK, M
DOWLING, B
WAGNER, R
RITER, R
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (01) : 108 - &
[6] RADER CP, 1967, FOOD RES, V32, P357

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