Article
Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein.
Archives of biochemistry and biophysics - 15 Apr 2000
Assadi-Porter F M, Aceti D J, Markley J L
Abstract excerpt
Brazzein, originally isolated from the fruit of the African plant Pentadiplandra brazzeana Baillon, is the smallest, most heat-stable and pH-stable member of the set of proteins known to have intrinsic sweetness. These properties make brazzein an ideal system for investigating the chemical and structural requirements of a sweet-tasting protein. We have used the three-dimensional structure of the protein (J. E....
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