Izawa H, Ota M, Kohmura M, Ariyoshi Y
Cental Research Laboratories, Ajinomoto Co, Inc., Kawasaki, Japan.
Biopolymers. 1996 Jul;39(1):95-101. doi: 10.1002/(sici)1097-0282(199607)39:1<95::aid-bip10>3.0.co;2-b.
The 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.
从非洲植物布拉齐纳五蕊茶（Pentadiplandra brazzeana Baillon）果实中分离出的甜味蛋白布拉齐因，其甜度比蔗糖高2000 - 500倍，由54个氨基酸残基组成，含有四个分子内二硫键。布拉齐因通过芴甲氧羰基固相法制备，经高效液相色谱、质谱、肽图谱分析和味觉评估，与天然布拉齐因相同。还合成了布拉齐因的D型对映体，结果表明它是布拉齐因的镜像。D型对映体（对映布拉齐因）没有任何甜味，基本无味。
