Synthesis and characterization of the sweet protein brazzein
1998; Wiley; Volume: 39; Issue: 1 Linguagem: Inglês
10.1002/(sici)1097-0282(199607)39
ISSN1097-0282
AutoresHiroyuki Izawa, Masafumi Ota, Masanori Kohmura, Yasuo Ariyoshi,
Tópico(s)Microbial Metabolic Engineering and Bioproduction
ResumoThe sweet protein brazzein isolated from the fruit of the African plant, Pentadiplandra brazzeana Baillon is 2000-500 times sweeter than sucrose, and consists of 54 amino acid residues with four intramolecular disulfide bonds. Brazzein was prepared by the fluoren-9-yl-methoxycarbonyl solid-phase method, and was identical to natural brazzein by high performance liquid chromatography, mass spectroscopy, peptide mapping, and taste evaluation. The D enantiomer of brazzein was also synthesized, and was shown to be the mirror image of brazzein. The D enantiomer (ent-brazzein) was devoid of any sweetness and was essentially tasteless. © 1996 John Wiley & Sons, Inc.
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