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Brazzein, a new high‐potency thermostable sweet protein from Pentadiplandra brazzeana B
Author(s) -
Ming Ding,
Hellekant Göran
Publication year - 1994
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/0014-5793(94)01184-2
Subject(s) - sweetness , chemistry , sucrose , thaumatin , sugar , potency , food science , sweet taste , taste , biochemistry , in vitro , gene
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°C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.