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biological activity have not yet been identified with
certainty for any of these proteins [20]. Monellin was
found to be 100000 times sweeter than sucrose on a
molar basis [21], followed by Brazzein and Thaumatin
which are 500 times [13] and 3000 times sweeter then
sucrose [14] respectively (the latter two on a weight basis).
All of these proteins have been isolated from plants that
grow in tropical rainforests. Although most of them share
no sequence homology or structural similarity, Thaumatin
shares extensive homology with certain non-sweet
proteins found in other plants [15].
The potential industrial applications of these proteins are
the low calorie sweetener industry and the cola, snacks,
food and chocolate industries.
Brazzein
Brazzein is the smallest, most heat-stable [13] and pH-stable
member of the set of proteins known to have intrinsic
sweetness. The protein, consisting of 54 amino acid residues,
is reported to be between 500 and 2000 times
sweeter than sucrose [22] and represents an excellent
alternative to available low calorie sweeteners. It was originally
isolated from the fruit of an African plant Pentadiplandra
brazzeana Baillon [23]. Heat and pH stability of the
protein make it an ideal system for investigating the
chemical and structural requirements of a sweet-tasting
protein. Based on the wild-type brazzein, 25 mutants were
produced to identify critical regions important for sweetness.
To assess their sweetness, psychophysical experiments
were carried out with 14 human subjects. First, the
results suggest that residues 29–33 and 39–43, plus residue
36 between these stretches, as well as the C-terminus
are involved in the sweetness [24]. Second, charge plays
an important role in its interaction with the sweet taste
receptor [24].
Thaumatin
The thaumatins are a class of intensely sweet proteins isolated
from the fruit of the tropical plant Thaumatococcus
danielli.
没人帮你,那我就用翻译器简单的帮你翻译翻译吧,凑合看吧。
关键残滓在蛋白质表面负责任为
生物活动未被辨认与
把握为任何这些蛋白质[ 20 ] 。Monellin 是
发现100000 次甜的比蔗糖在a
槽牙依据[ 21 ], 被Brazzein 和Thaumatin 跟随
哪个然后是500 次[ 13 ] 并且3000 次更甜的
蔗糖[ 14 ] 各自地(后者二根据重量依据) 。
所有这些蛋白质与植物被隔绝了那
增长在热带雨林。虽然大多数分享
没有序列同源或结构相似性, Thaumatin
与某non-sweet 分享广泛的同源
蛋白质在其它植物[ 15 中] 发现了。
这些蛋白质的潜在的工业应用是
低热值糖精产业和可乐, 快餐,
食物和巧克力产业。
Brazzein
Brazzein 最小, 最热稳定[ 13 ] 并且酸碱度稳定
套的成员蛋白质知道有内在
甜。蛋白质, 包括54 氨基酸残滓,
被报告在在500 和2000 时间之间
甜比蔗糖[ 22 ] 并且代表优秀
选择对可利用的低热值糖精。它最初是
与非洲植物隔绝Pentadiplandra 的果子
brazzeana Baillon [ 23 ] 。热和酸碱度稳定
蛋白质做它一个理想的系统为调查
化工和结构要求sweet-tasting
蛋白质。根据狂放类型brazzein, 25 个突变体是
生产辨认重要区域重要为甜。
估计他们的甜, 精神生理的实验
被执行了以14 个人类主题。首先,
结果建议残滓29.C33 和39.C43, 加上残滓
36 在这些舒展之间, 并且C terminus
被介入在甜[ 24 ] 。其次, 充电戏剧
在它的互作用的一个重要角色以甜口味
感受器官[ 24 ] 。
Thaumatin
thaumatins 是强烈地甜蛋白质组被隔绝
从热带植物Thaumatococcus 的果子
danielli 。