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Structural functions of taste in the sugar series: Binding characteristics of disaccharides
Author(s) -
Lee CheangKuan,
Birch Gordon G.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740261010
Subject(s) - disaccharide , sugar , chemistry , taste , anomer , glycosyl , stereochemistry , receptor , biochemistry
The previous finding that only one half of a disaccharide molecule binds to the taste receptor site is fully substantiated but the linkage and the sugar residues of the disaccharide are important. The study is extended to the field of bitterness and it is observed that binding on to the bitter receptor is analogous to that on to the sweet receptor. With reducing disaccharides, it is the non‐reducing glycosyl unit that binds to the taste bud protein. Therefore, oligosaccharides constitute ideal models for this study despite their free anomeric centres.