Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces.

Abstract excerpt

Curculin isolated from Curculigo latifolia, a plant grown in Malaysia, has an intriguing property of modifying sour taste into sweet taste. In addition to this taste-modifying activity, curculin itself elicits a sweet taste. Although these activities have been attributed to the heterodimeric isoform and not homodimers of curculin, the underlying mechanisms for the dual action of this protein have been largely...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Dimerization
• Share to Hydrogen-Ion Concentration