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Serendipity Berries–Source of a New Intense Sweetener
Author(s) -
INGLETT G. E.,
MAY JOANN F.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12791.x
Subject(s) - sweetness , berry , chemistry , taste , food science , sucrose , serendipity , sephadex , botany , biochemistry , enzyme , biology , philosophy , epistemology
SUMMARY: The fruit of Dioscoreophyllum cumminsii, Serendipity Berries, contains an intensely sweet principle. Chromatography of water extracts of the berry on G‐50 and G‐200 Sephadex indicated that the sweetener was bound to fruit protein. Degradation of the fruit extract with bromelain, a proteolytic enzyme, yielded a lower, molecular weight material with intense sweetness of excellent quality. Functional group tests indicated that this material was not proteinaceous, but rather a carbohydrate type substance. Threshold taste response gave a sweetness value of 1500 times sweeter than sucrose.