title: Influence of carboxymethyl cellulose and sodium alginate on sweetness intensity of Aspartame.
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.
authors.affiliation: Department of Food Quality and Safety, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China.
authors.forename: Xue
authors.initials: X
authors.lastname: Han
authors.affiliation: Department of Food Quality and Safety, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China.
authors.forename: Shu-Zhen
authors.initials: SZ
authors.lastname: Xu
authors.affiliation: Department of Food Quality and Safety, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China.
authors.forename: Wen-Rui
authors.initials: WR
authors.lastname: Dong
authors.affiliation: Department of Chemistry, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China.
authors.forename: Zhai
authors.initials: Z
authors.lastname: Wu
authors.affiliation: Department of Chemistry, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China.
authors.forename: Ren-Hai
authors.initials: RH
authors.lastname: Wang
authors.affiliation: Department of Food Quality and Safety, College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, PR China. Electronic address: zhxchen@ustc.edu.
authors.forename: Zhong-Xiu
authors.initials: ZX
authors.lastname: Chen
mesh_terms: D000464:Alginates / Q000737:chemistry*; D001218:Aspartame / Q000737:chemistry*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D005260:Female; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006801:Humans; D008297:Male; D010936:Plant Extracts / Q000737:chemistry*; D013549:Sweetening Agents / Q000737:chemistry*; D013649:Taste; D014783:Viscosity; D055815:Young Adult
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D010936:Plant Extracts; D013549:Sweetening Agents; D020723:Glucuronic Acid; D002266:Carboxymethylcellulose Sodium; D001218:Aspartame
keywords: Aspartame; Binding affinity; Hydrocolloid; Sweetness; Thermodynamics