壳寡糖复合物苦味和收敛机制的新见解
New Insights into the Mechanisms of Bitterness and Astringency in Chitosan Oligosaccharide Complexes.
摘要(中文译文)
壳寡糖（COS）具有有价值的生物活性特性，但表现出不良的苦味和涩味，严重限制了其在功能性食品中的应用。本研究通过系统研究不同分子量的壳寡糖组分，全面阐明了这些味觉缺陷的形成机制。研究发现，壳寡糖的涩味随分子量增加而增强，而苦味则随分子量降低而增强。涩味机制主要涉及壳寡糖通过静电相互作用、氢键和范德华力与唾液蛋白结合。这种结合改变了唾液蛋白的结构，导致其沉淀并损害黏膜润滑，从而引发涩味。这些基础性见解为开发通过精确控制分子量或结构修饰来调控壳寡糖味觉属性的创新策略建立了理论框架，从而促进壳寡糖在食品工业中更广泛的应用。
Abstract
Chitosan oligosaccharides (COS) possess valuable bioactive properties but exhibit undesirable bitter and astringent tastes that severely restrict their applications in functional foods. This study comprehensively elucidates the formation mechanisms of these taste defects by systematically investigating COS fractions with varying molecular weights. It was found that COS astringency intensifies with increasing molecular weight, while bitterness increases with decreasing molecular weight. The astringency mechanism primarily involves COS binding to salivary proteins via electrostatic interactions, hydrogen bonds, and van der Waals forces. This binding alters the structure of salivary proteins, causing them to precipitate and impairing mucosal lubrication, thereby triggering astringency. These fundamental insights establish a theoretical framework for developing innovative strategies to modulate COS taste attributes through precise molecular weight control or structural modification, thereby facilitating broader utilization of COS in the food industry.
如何引用
AMA
Hong Tao, Chen Kang, Xiaozhen Li, Yaoyue Han, Zuodu Zhao, Xixi Cai, et al. New Insights into the Mechanisms of Bitterness and Astringency in Chitosan Oligosaccharide Complexes.. Journal of agricultural and food chemistry. 2026; doi:10.1021/acs.jafc.5c16591.
APA
Hong Tao, Chen Kang, Xiaozhen Li, Yaoyue Han, Zuodu Zhao, Xixi Cai, et al (2026). New Insights into the Mechanisms of Bitterness and Astringency in Chitosan Oligosaccharide Complexes.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.5c16591
GB/T 7714
Hong Tao, Chen Kang, Xiaozhen Li, Yaoyue Han, Zuodu Zhao, Xixi Cai, et al. New Insights into the Mechanisms of Bitterness and Astringency in Chitosan Oligosaccharide Complexes.[J]. Journal of agricultural and food chemistry, 2026 doi:10.1021/acs.jafc.5c16591.
在 PubMed增强版 阅读全文
翻译全文 · AI 文献问答 · PDF 原文下载 · 引用导出