Tomato is a suitable material for producing recombinant miraculin protein in genetically stable manner

Author:

Yano Megumu,Hirai Tadayoshi,Kato Kazuhisa,Hiwasa-Tanase Kyoko,Fukuda Naoya,Ezura Hiroshi

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Genetics,General Medicine

Reference20 articles.

1. Sweet and taste-modifying proteins: a review;Gibbs;Nutr. Res.,1996

2. Mechanism of the action of taste-modifying protein;Kurihara;Nature,1969

3. Structures and activities of sweetness-inducing substances (miraculin, curculin, strogin) and the heat-stable sweet protein, mabinlin;Kurihara;FFI J. Jpn.,1997

4. Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit;Theerasilp;J. Biol. Chem.,1988

5. Characteristics of antisweet substances, sweet proteins, and sweetness-inducing proteins;Kurihara;Crit. Rev. Food Sci. Nutr.,1992

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