The solvation properties and effect of d-fructose on the taste behavior of Citrus aurantium active components in aqueous solutions†,Food & Function

当前位置： X-MOL 学术 › Food Funct. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

The solvation properties and effect of d-fructose on the taste behavior of Citrus aurantium active components in aqueous solutions†
Food & Function ( IF 5.1 ) Pub Date : 2018-10-08 00:00:00 , DOI: 10.1039/c8fo01088a
Milan B. Vraneš _{1,

2,

3,

4,

5} , Jovana J. Panić _{1,

2,

3,

4,

5} , Aleksandar S. Tot _{1,

2,

3,

4,

5} , Snežana M. Papović _{1,

2,

3,

4,

5} , Sergej M. Ostojić _{4,

5,

6,

7} , Slobodan B. Gadžurić _{1,

2,

3,

4,

5}

Affiliation

The densities and viscosities of synephrine hydrochloride and octopamine hydrochloride aqueous solutions were determined. Apparent molar volumes, apparent molar volume at infinite dilution, viscosity B-coefficients and hydration number were calculated, and it was found that synephrine hydrochloride acts as a better structure maker than octopamine hydrochloride in aqueous solutions. The densities of the investigated salts were measured in aqueous D-fructose solutions, and the corresponding apparent molar volumes of transfer at infinite dilution were determined. Its taste behavior was discussed based on the calculated values for apparent specific volume and intrinsic viscosity. Molecular dynamics simulations and radial distribution functions were applied in order to understand the nature of the interactions and water structuring in the studied systems. The change in taste behavior was observed with increasing concentration of the cosolute, and it was found that the addition of sugar increases the bitterness of the solution. From a molecular docking study on the bitter receptor TAS2R38, the strongest interactions for synephrine-HCl were noted causing the most bitter taste.

中文翻译：

d-果糖的溶剂化性质和对柑橘ur活性成分在水溶液中的味道行为的影响†

测定盐酸去氧肾上腺素和盐酸章鱼胺水溶液的密度和粘度。计算了表观摩尔体积，无限稀释下的表观摩尔体积，粘度B系数和水合数，发现盐酸辛弗林比水溶液中的章鱼胺盐酸盐更好地制造结构。在D水溶液中测量所研究盐的密度测定果糖溶液，以及无限稀释时相应的表观摩尔转移体积。根据表观比容和特性粘度的计算值讨论了其味道行为。为了理解所研究系统中相互作用和水结构的性质，应用了分子动力学模拟和径向分布函数。随着溶质浓度的增加，观察到了味道行为的变化，发现添加糖会增加溶液的苦味。从对苦味受体TAS2R38的分子对接研究中发现，辛弗林-HCl的最强相互作用引起最大的苦味。

更新日期：2018-10-08

点击分享查看原文

点击收藏

阅读更多本刊最新论文本刊介绍/投稿指南11