Molecular Mechanisms of Sweet Taste. V. Sucralose and Its Derivatives

Abstract

Chloro-deoxy-derivatives of sucrose, especially the intensely sweet 4, 1′,6′–trichloro-4,1′,6′-trideoxy-galacto-sucrose (Sucralose) and its derivatives, have been investigated in their peripheral interactions with a helical proteinaceous receptor model using computer graphics. In common with other high intensity sweeteners, they show multiple couplings with different side chains of the amino acid residues in the receptor protein.