Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
TABLE 5.2
QSAR Correlation Analysis of Sweetness for Aldopyranoses, RS j , by
Equation 5.5 a
jth
Saccharide QXH1(j) QB1(j) RSj (mole/mole) RSj (%/%)
Calc. Expl. Calc. Expl.
β-D-
Glucose
0.23087 −0.34304 0.370 0.421 0.704 0.800
α-D-
Glucose
0.22910 −0.34333 0.368 0.368 0.700 0.700
α-Maltose 0.22885 −0.34170 0.358 0.330 0.358 0.330
α-Lactose 0.21109 −0.31812 0.222 0.200 0.222 0.200
β-D-Xylose 0.20607 −0.30594 0.178 0.175 0.406 0.400
α-D-
Galactose
0.19458 −0.30438 0.162 0.168 0.308 0.320
Rhamnose 0.19108 −0.30507 0.161 0.158 0.335 0.330
α-D-
Mannose
0.19600 −0.29832 0.149 0.158 0.283 0.300
R 0.9644b 0.9812c 0.9832d a Atomic net charges on the XH1 and B1 glycophore atoms, Q(j) Q(j), were calculated by the PM3
quantum method.
b Correlation coefficient for the single correlation of logRSj expl against QXH1(j).
c For the single correlation of logRSj expl against QB1(j).
d Correlation coefficient for the multiple correlation of logRSj expl against either QXH1(j) or
QB1(j) parameters, Equation 5.5
Shallenberger sweetener, is inactive in aldopyranoses. This subsite becomes active
in ketopyranoses, 8 but it indicates pure n-electron donor character. (3) Sweetness
of maltose and lactose depends on the 4-OH group of one nonreducing terminal
aldopyranose moiety.
5.8 ACTIVITY OF E1, E4 ELECTRON DONORS AND G1,
G4 DISPERSION SWEETENERS IN THE
SUCROSE/GALACTOSUCROSE SYSTEM 9
Sucrose, galactosucrose, and their eight deoxychloro derivatives are considered
(Figure 5.7). To illustrate the nature of the sweetener–receptor interaction, QSAR
correlations (Equation 5.4) are carried out for m = 5. These constants are calculated
by the least-square procedure. Simultaneously, the numerically overlapped R = max
condition allows one to find the character of four quantum parameters. The following
QSAR correlation equation results: