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Yongan Yang,Yuangang Wei,Xiaonan Guo,Pengfei Qi,Hailiang Zhu,Wenjian Tang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
Glycyrrhetic acid monoglucuronide (GAM) isobtained from the natural sweetener glycyrrhizin throughenzymolysis. Its sweetness concentration–response (C–R)behavior in room-temperature in water was determinedusing two-alternative forced choice discrimination tests. The C–R equation of resultant hyperbolic curve relatingsucrose equivalent (SE, %) to GAM concentration([GAM], mg/L) was SE = 19.6 9 [GAM]/(194.8 ? [GAM]). From the C–R function, Pw (2) ofGAM, relative to a 2% (w/v) sucrose reference, is morethan 900, which has much higher potency than its precursorglycyrrhizin. Molecular modeling showed that GAM isfinely bound into protein 1EWK through conventionalhydrogen bonds, p-Alkyl interactions and Van der Waalsbonds, which exhibited better protein inclusion than Glycyrrhizin. Thus, GAM could be developed