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

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...

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Detalles Bibliográficos
Autores principales: Liu, Qiulei, Li, Lei, Yang, Liu, Liu, Tianming, Cai, Chenggu, Liu, Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4736911/
https://www.ncbi.nlm.nih.gov/pubmed/26881217
http://dx.doi.org/10.1155/2016/3647173

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4736911/
https://www.ncbi.nlm.nih.gov/pubmed/26881217
http://dx.doi.org/10.1155/2016/3647173

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