Tatlı Bitkisel Proteinler ve Rekombinant Üretimleri

There is a growing interest and increasing awareness of consumers towards natural food products, therefore there shift in industry to produce foods with ingredients. On the other hand, high amount sweetener use another health concern. An interesting group sweeteners are sweet proteins, which have hundreds/thousands times higher sweetness than sucrose. Sweet proteins but low calorie values as they can be used healthy alternatives or artificial sweeteners. Known plant produced by tropical plants this limits protein that obtained. In order increase protein, many studies been carried out on recombinant production using different expression systems. article, sources, types, physicochemical structural properties their reviewed insights future studies.