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KMID : 1007520190280041187
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Food Science and Biotechnology
2019 Volume.28 No. 4 p.1187 ~ p.1193
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Glycyrrhetic acid monoglucuronide: sweetness concentration?response and molecular mechanism as a naturally high-potency sweetener
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Yang Yongan
Wei Yuangang
Guo Xiaonan
Qi Pengfei
Zhu Hailiang
Tang Wenjian
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Abstract
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Glycyrrhetic acid monoglucuronide (GAM) is obtained from the natural sweetener glycyrrhizin through enzymolysis. Its sweetness concentration?response (C?R) behavior in room-temperature in water was determined using two-alternative forced choice discrimination tests. The C?R equation of resultant hyperbolic curve relating sucrose equivalent (SE, %) to GAM concentration ([GAM], mg/L) was SE?=?19.6?×?[GAM]/(194.8?+?[GAM]). From the C?R function, Pw (2) of GAM, relative to a 2% (w/v) sucrose reference, is more than 900, which has much higher potency than its precursor glycyrrhizin. Molecular modeling showed that GAM is finely bound into protein 1EWK through conventional hydrogen bonds, π-Alkyl interactions and Van der Waals bonds, which exhibited better protein inclusion than Glycyrrhizin. Thus, GAM could be developed as a new zero-calorie, naturally high-potency sweetener.
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KEYWORD
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Glycyrrhetic acid, Sweetener, Sensory evaluation, High-potency, Molecular modeling
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