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Article

Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations.

Food chemistry - 30 May 2021

Tang Ning, Liu Jiachen, Cheng Yongqiang

Abstract excerpt

The low thermal stability of the sweet-tasting proteins limited their applications in food industry. Improve their thermal stability is the key to developing their applications in food processing. In the present study, saturation mutagenesis was performed on 4 sweet-tasting proteins, brazzein (988 mutations), curculin (2109 mutations), monellin (1824 mutations) and thaumatin (3933 mutations), using structural...

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Identifiers

PMID: 33302109
DOI: 10.1016/j.foodchem.2020.128750

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Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations.PMID 33302109Read ↗

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

Brazzein, a small, sweet protein: effects of mutations on its structure, dynamics and functional properties.Semantic proximity Read ↗

A sweeter future: Using protein language models for exploring sweeter brazzein homologsSemantic proximity Read ↗

Critical molecular regions for elicitation of the sweetness of the sweet-tasting protein, thaumatin I.Semantic proximity Read ↗

Computational analysis of the effect of Gly100Ala mutation on the thermostability of SazCA.Semantic proximity Read ↗

Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein.Semantic proximity Read ↗

Structural features and activity of Brazzein and its mutants upon substitution of a surfaced exposed alanine.Semantic proximity Read ↗

Mutational and structural-based analyses of the osmolyte effect on protein stability.Semantic proximity Read ↗

Engineering of the Phytase YiAPPA to Improve Thermostability and Activity and Its Application Potential in Dephytinization of Food Ingredients.Semantic proximity Read ↗

A Hypersweet Protein: Removal of The Specific Negative Charge at Asp21 Enhances Thaumatin Sweetness.Semantic proximity Read ↗

Brazzein a small, sweet protein: discovery and physiological overview.Semantic proximity Read ↗

Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces.Semantic proximity Read ↗

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