Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B.
We have discovered a new high-potency thermostable sweet protein, which we name brazzein, in a wild African plant Pentadiplandra brazzeana Baillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. Its sweetness is not destroyed by 80 degrees C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.
Department of Animal Health and Biomedical Sciences, University of Wisconsin at Madison, 53706.
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Ming
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Hellekant
D000595:Amino Acid Sequence; D006358:Hot Temperature; D008969:Molecular Sequence Data; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D010944:Plants / Q000737:chemistry; D013549:Sweetening Agents / Q000737:chemistry* / Q000302:isolation & purification
D010940:Plant Proteins; D013549:Sweetening Agents; C090521:brazzein protein, Pentadiplandra brazzeana