Solution structure of the thermostable sweet-tasting protein brazzein.
- 1 June 1998
- journal article
- research article
- Published by Springer Nature in Nature Structural & Molecular Biology
- Vol. 5 (6) , 427-431
- https://doi.org/10.1038/nsb0698-427
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Crystal structure of a sweet tasting protein thaumatin I, at 1·65 Å resolutionPublished by Elsevier ,2004
- Complete 1H and Partial 13C Resonance Assignments at 37 and 22°C for Brazzein, an Intensely Sweet ProteinJournal of Biomolecular NMR, 1998
- Assignment of the disulfide bonds in the sweet protein brazzeinBiopolymers, 1996
- Production and characterization of cross-reactive monoclonal antibodies to sweet proteinsLife Sciences, 1994
- Brazzein, a new high‐potency thermostable sweet protein from Pentadiplandra brazzeana BFEBS Letters, 1994
- Structures of three crystal forms of the sweet protein thaumatinActa Crystallographica Section D-Biological Crystallography, 1994
- The 13C Chemical-Shift Index: A simple method for the identification of protein secondary structure using 13C chemical-shift dataJournal of Biomolecular NMR, 1994
- Two Crystal Structures of a Potently Sweet ProteinJournal of Molecular Biology, 1993
- Monoclonal Antibodies to Sweet Taste Proteins: II. Development of Two Different Immunoassays for Thaumatin and MonellinHybridoma, 1993
- Antibodies to thaumatin as a model of the sweet taste receptorNature, 1978