BRAZZEIN, A NEW HIGH-POTENCY THERMOSTABLE SWEET PROTEIN FROM PENTADIPLANDRA-BRAZZEANA-B

被引：166

作者：

MING, D ^{[1
]}

HELLEKANT, G ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT ANIM HLTH & BIOMED SCI, MADISON, WI 53706 USA

来源：

FEBS LETTERS | 1994年 / 355卷 / 01期

关键词：

SWEET PROTEIN; BRAZZEIN; PENTADIPLANDRA BRAZZEANA; THERMOSTABLE PROTEIN;

D O I：

10.1016/0014-5793(94)01184-2

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

We have discovered a new high-potency thermostable sweet protein, which we name brazzein, in a wild African plant Pentadiplandra brazzeana Baillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. Its sweetness is not destroyed by 80 degrees C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.

引用

页码：106 / 108

页数：3

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