Brazzein, a new high‐potency thermostable sweet protein from Pentadiplandra brazzeana B
- 21 November 1994
- journal article
- Published by Wiley in FEBS Letters
- Vol. 355 (1) , 106-108
- https://doi.org/10.1016/0014-5793(94)01184-2
Abstract
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.Keywords
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