AI Article Synopsis
- The study found that sodium carboxymethyl cellulose (CMC-L) inhibited the sweetness of Aspartame, while sodium alginate (SA) did not have this effect.
- The use of an artificial taste receptor model indicated that both CMC-L and SA reduced the interaction strength between Aspartame and taste receptors.
- The results highlight the importance of understanding how different hydrocolloids affect sweetness by altering water movement and diffusion, which can impact taste intensity.
Article Abstract
Sensory evaluation of Aspartame in the presence of sodium carboxymethyl cellulose (CMC-L) and sodium alginate (SA) revealed that only CMC-L showed a suppression effect, while SA did not. By using an artificial taste receptor model, we found that the presence of SA or CMC-L resulted in a decrease in association constants. Further investigation of CMC-L solution revealed that the decrease in water mobility and diffusion also contribute to the suppression effect. In the case of SA, the decreased viscosity and comparatively higher amount of free water facilitated the diffusion of sweetener, which might compensate for the decreased binding constant between Aspartame and receptor. This may suppress the impact of SA on sweetness intensity. The results suggest that exploring the binding affinity of taste molecules with the receptor, along with water mobility and diffusion in hydrocolloidal structures, provide sufficient information for understanding the mechanism behind the effect of macromolecular hydrocolloids on taste.
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| http://dx.doi.org/10.1016/j.foodchem.2014.05.040 | DOI Listing |
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