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°C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 106-108 |
| Number of pages | 3 |
| Journal | FEBS Letters |
| Volume | 355 |
| Issue number | 1 |
| DOIs | |
| State | Published - Nov 21 1994 |
Keywords
- Brazzein
- Pentadiplandra brazzeana
- Sweet protein
- Thermostable protein