Chopade Prashant D, Sarma Bipul, Santiso Erik E, Simpson Jeffrey, Fry John C, Yurttas Nese, Biermann Kari L, Chen Jie, Trout Bernhardt L, Myerson Allan S
Department of Chemical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 66-568, Cambridge, Massachusetts 02139, USA.
Department of Chemistry Instrumentation Facility, Massachusetts Institute of Technology, 77 Massachusetts Avenue, 18-0090, Cambridge, Massachusetts 02139, USA.
J Chem Phys. 2015 Dec 28;143(24):244301. doi: 10.1063/1.4937946.
The diterpene steviol glycoside, rebaudioside A, is a natural high potency non-caloric sweetener extracted from the leaves of Stevia rebaudiana. This compound shows a parabolic change in sweet taste intensity with temperature which contrasts with the general finding for other synthetic or natural sweeteners whose sweet taste increases with temperature. The nonmonotonic taste behavior was determined by sensory analysis using large taste panels. The conformational landscape of rebaudioside A was established at a range of temperatures by means of nuclear magnetic resonance and molecular dynamics simulation. The relationship between various conformations and the observed sweetness of rebaudioside A is described.
二萜类甜菊糖苷莱鲍迪苷A是一种从甜叶菊叶片中提取的天然高效无热量甜味剂。该化合物的甜味强度随温度呈抛物线变化，这与其他合成或天然甜味剂甜味随温度增加的一般发现形成对比。非单调的味觉行为是通过使用大型味觉小组进行感官分析确定的。借助核磁共振和分子动力学模拟，在一系列温度下确定了莱鲍迪苷A的构象态势。描述了各种构象与观察到的莱鲍迪苷A甜味之间的关系。
