Brazzein is a small sweet testing protein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon with potential of replacement of carbohydrate sweeteners. Carbon content analysis was used to examine the effect of mutation brazzein’s two regions at residues 29–33 and 39–43 with residue 36 reported to be important in sweet tasting of the protein. Analysis for local carbon ...

OBJECTIVE To examine the effects of lunches with different dietary energy densities on food preferences between genders. DESIGN Randomized crossover study. Participants were administered the following packed test meals once weekly on a specified day during six sessions: control (150 g of rice with a sautéed beef entrée containing 40 g of raw beef and 240 g of vegetables), high-meat/low-rice, ...

The sweet protein monellin consists of two noncovalently associated polypeptide chains, the A chain of 44 amino acid residues and the B chain of 50 residues. Since blocking the free SH group of Cys41 in the B chain or treating the adjacent Met42 with CNBr removed its sweetness, this part of the molecule has been suggested to be essential for the sweetness. The [Ser41] B chain, an analogue of th...

he could not have made a better short abstract! " And it was clear Darwin had no idea how to handle it. It was up to Darwin's close friends, Hooker and the geologist Charles Lyell to propose a joint presentation of Wallace's paper and one by Darwin at the Linnean Society meeting in July. Darwin's friends were determined that he should be given the lion's share of the credit or else no one would...

We present the first experiment that was based on a novel analysis of the mental processes of choice. Sensed material characteristics such as the sweetness of a drink and symbolic attributes such as the source of sweetness stated on the label are put into the same units of influence on the response. Most users of low-calorie drinks thought about the energy in a drink quite differently from the ...

The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions were presented to naive subjects and each subject was requested to taste and c...

This study is aimed to produce economical and high quality orange nectar by partial replacement of sucrose with an equivalent sweetness from the safe artificial sweetener sucralose. Using different ratios from sucrose and sucralose at concentrations equivalent to sucrose sweetness in the final orange nectar affect significantly (p<0.05) the total soluble solids (Brix) and viscosity (cp) but doe...

Post-ingestive signals related to nutrient metabolism are thought to be the primary drivers of reinforcement potency of energy sources. Here, in a series of neuroimaging and indirect calorimetry human studies, we examine the relative roles of caloric load and perceived sweetness in driving metabolic, perceptual, and brain responses to sugared beverages. Whereas caloric load was manipulated usin...