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本文以统一的诱导适应受体模型来总结甜剂与受体分段顺序结合的反应机制,探讨了了甜剂分子中各类基团对味感的影响趋势.因而对甜剂的甜与不甜(以 ABC 等顺序为必需条件,但非充分条件),甜感快慢(构象繁简和水溶性大小)、甜味深度(Rm)、其深度与倍数(与 K 有关)的区别、甜苦与甜淡的转变(比值 r 的大小)、甜讯息的抑制以致消失等一系列现象作出了合乎实验事实的理性解释.在受体蛋白的一级至高级结构未测定以前,就如何用探针的方法发展甜味理论,提高其“构效”关系的预见性以及设计新的糖精研究,希望此文能起抛砖引玉的作用.
In this dissertation, we summarize the reaction mechanism of the sequential binding of the sweet agent to the receptor in a unified model of induced receptor adaptation, and explore the influence of various groups in the sweet agent on the taste sensation.Therefore, Sweetness (in descending order of ABC, but not sufficient), speed of sweetness (conformational simplicity and water-soluble size), depth of sweetness (Rm), depth and fold (related to K) And the change of sweet light (the ratio of the size of r), the suppression of sweet messages disappear and a series of phenomena to make a rational interpretation of the experimental facts.Receptor protein in the primary structure is not measured before how to use probes Method to develop the theory of sweet taste to improve the predictability of its “structure-effectiveness” relationship and to design a new saccharin study. I hope this article can serve as a valuable guide.