Critical regions for the sweetness of brazzein

Brazzein is a small, heat-stable, intensely sweet protein consisting of 54 amino acid residues. Based on the wild-type brazzein, 25 brazzein mutants have been produced to identify critical regions important for sweetness. To assess their sweetness, psychophysical experiments were carried out with 14...

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Veröffentlicht in:	FEBS letters 2003-06, Vol.544 (1), p.33-37
Hauptverfasser:	Jin, Zheyuan, Danilova, Vicktoria, Assadi-Porter, Fariba M, Aceti, David J, Markley, John L, Hellekant, Göran
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acid Sequence Brazzein Escherichia coli - metabolism Fruit Genes, Plant Humans Models, Molecular Molecular Sequence Data Mutagenesis Mutagenesis, Site-Directed Plant Proteins - chemistry Plant Proteins - metabolism Protein Structure, Tertiary Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization Spectrophotometry Sweet protein Sweetness determinant Sweetness evaluation Taste Ultraviolet Rays Water - chemistry
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