Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B.

Ding Ming, Göran Hellekant

Research output: Contribution to journalArticle

157 Scopus citations

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 languageEnglish (US)
Pages (from-to)106-108
Number of pages3
JournalFEBS Letters
Volume355
Issue number1
DOIs
StatePublished - Nov 21 1994

Keywords

  • Brazzein
  • Pentadiplandra brazzeana
  • Sweet protein
  • Thermostable protein

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