氨基酸结构特征与甜味关系研究

The Relationship between the Molecular Structure of Amino acid and it's Sweetness

采用全略微分重叠法（CNDO法）对13种呈味氨基酸的量子化学参数进行了计算，并对氨基酸分子结构特征与甜味间的关系进行了相关分析。结果表明：氨基酸α-H、羰基-O以及氨基上的一个氢原子与甜度极显著相关（P＜0．01）。氨基酸可能以氢供给基（α－H）和氢接受基（羰基-O），与甜味接受体上的氢接受基（B）、氢供给基（AH）结合形成氢键；氨基上的一个氢原子与甜味接受体上第3点结合形成氢键，其强度决定甜味的强弱。

13 kinds of amino acid were calculated by CNDO method (Complete Neglect of Differential Overlap method), and relationship analysis was done between molecular structure of amino acid and sweet taste. It was found that sweet taste was significantly related to α-H, carbonyl of amino acid and one of amino-H (P<0. 01). It was supposed that the sweet taste response was intermolecular hydrogen bonding between amino acid and taste bud receptor site. The sweet unit of amino acid was α-H, carbonyl-O and one hydrogen atom of NH3+ group. The taste bud receptor site was AH (hydrogen provider) and B (hydrogen acceptor). The strength of the hydrogen bond between H of NH3+ group and the 3rd receptor site of taste bud resolved in the intensity of sweetness.