Ming D, Hellekant G
Department of Animal Health and Biomedical Sciences, University of Wisconsin at Madison, 53706.
FEBS Lett. 1994 Nov 21;355(1):106-8. doi: 10.1016/0014-5793(94)01184-2.
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.
我们在一种非洲野生植物——布拉齐甜果（Pentadiplandra brazzeana Baillon）中发现了一种新的高效热稳定甜味蛋白，我们将其命名为布拉齐因。与2%的蔗糖水溶液相比，布拉齐因的甜度是蔗糖的2000倍；与10%的蔗糖相比，是其500倍。与索马甜相比，它的味道更接近蔗糖。80摄氏度加热4小时也不会破坏其甜味。布拉齐因由54个氨基酸残基组成，相对分子质量为6473道尔顿。
