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Article

Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering.

BioMed research international - 1 Jan 2016

Liu Qiulei, Li Lei, Yang Liu, Liu Tianming, Cai Chenggu, Liu Bo

Abstract excerpt

Natural sweet protein monellin has a high sweetness and low calorie, suggesting its potential in food applications. However, due to its low heat and acid resistance, the application of monellin is limited. In this study, we show that the thermostability of monellin can be improved with no sweetness decrease by means of sequence, structure analysis, and site-directed mutagenesis. We analyzed residues located in...

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Identifiers

PMID: 26881217
DOI: 10.1155/2016/3647173
PMCID: PMC4736911

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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