CHARACTERISTICS OF ANTISWEET SUBSTANCES, SWEET PROTEINS, AND SWEETNESS-INDUCING PROTEINS

被引：77

作者：

KURIHARA, Y

机构：

[1] Department of Chemistry, Yokohama National University, Yokohama 240, Tokiwadai, Hodogaya-ku

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1992年 / 32卷 / 03期

关键词：

GYMNEMIC ACID; ZIZIPHIN; GURMARIN; MONELLIN; THAUMATIN; MIRACULIN; CURCULIN; MABINLIN; TASTE-MODIFYING PROTEIN; SWEET PROTEIN; ANTISWEET SUBSTANCE; LOW-CALORIE SWEETENER;

D O I：

10.1080/10408399209527598

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recent studies on structures and functions of sweetness-inhibiting substances (gymnemic acid, ziziphin, and gurmarin); sweet proteins (monellin, thaumatin and mabinlin); and taste-modifying proteins (miraculin and curculin) were reviewed. Several gymnemic acid homologues and gurmarin were purified from the leaves of Gymnema sylvestre and their structures were determined. Ziziphin was also purified from leaves of Ziziphus jujuba. Gymnemic acid and ziziphin are glycoside of triterpenes that suppress sweetness in human, while gurmarin is a peptide having antisweet activity in rat. Mabinlin is a heat-stable sweet protein. The whole amino acid sequence and the position of disulfide bridges of mabinlin were determined. Miraculin has the unusual property of modifying a sour taste into a sweet taste. Curculin elicits a sweet taste. In addition, water and sour substance elicit a sweet taste after curculin. Their amino acid sequences and subunit structures were determined. These proteins are expected to be used as low-calorie sweeteners.

引用

页码：231 / 252

页数：22

共 76 条

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