منابع مشابه
Alkaline Conditions
matococcus daniellii Benth.i) The moleculaT mass of the protein is 22 kDa and the higher order structure of the protein is maintained by eight disulfide bridges.2・3) Thaumatin is the sweetest substance for man and is, on a molar basis, 100,OOO times sweeter than sucrose.i) Today, thaumatin is used commercially for its intense sweetness, taste masking, fiavor enhancement, and synergistic propert...
متن کاملStructures of three crystal forms of the sweet protein thaumatin.
Three crystal forms of the sweet-tasting protein thaumatin from the African berry Thaumatococcus daniellii have been grown. These include two naturally occurring isoforms, A and B, that differ by a single amino acid, and a recombinant form of isoform B expressed in yeast. The crystals are of space groups C2 with a = 117.7, b = 44.9, c = 38.0 A, and beta = 94.0 degrees, P2(1)2(1)2(1) with a = 44...
متن کاملThe sweetest thing: advances in nectar research.
We all appreciate the beauty of flowers, but we seldom consider their function in the life cycle of the plant. The function of beautiful flowers is to advertise the presence of nectar. Floral nectar is the key component in the mutualism between flowering plants and their pollinators. Plants offer nectar as a reward for the transport of pollen by animal vectors. Studying nectar is challenging be...
متن کاملIdentification and characterization of a laminin-binding protein of Aspergillus fumigatus: extracellular thaumatin domain protein (AfCalAp).
Aspergillus fumigatus, an opportunistic fungal pathogen, infects the human host via inhalation of airborne conidia. Adhesion of fungal conidia, to host cells and extracellular matrix (ECM) components associated with host tissue surfaces, is thought to be the primary step in the pathogenesis and dissemination of infection. To identify novel adhesion proteins (adhesins) of A. fumigatus, we screen...
متن کاملA Hypersweet Protein: Removal of The Specific Negative Charge at Asp21 Enhances Thaumatin Sweetness.
Thaumatin is an intensely sweet-tasting protein that elicits sweet taste at a concentration of 50 nM, a value 100,000 times larger than that of sucrose on a molar basis. Here we attempted to produce a protein with enhanced sweetness by removing negative charges on the interacting side of thaumatin with the taste receptor. We obtained a D21N mutant which, with a threshold value 31 nM is much swe...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology Nepal
سال: 2014
ISSN: 1816-0727
DOI: 10.3126/jfstn.v7i0.11210