Curculin Exhibits Sweet-tasting and Taste-modifying Activities through Its Distinct Molecular Surfaces-Reference-Cited by-同舟云学术

Curculin Exhibits Sweet-tasting and Taste-modifying Activities through Its Distinct Molecular Surfaces

Published:2007-11 Issue:46 Volume:282 Page:33252-33256
ISSN:0021-9258
Container-title:Journal of Biological Chemistry
language:en
Short-container-title:Journal of Biological Chemistry

Author:

Kurimoto Eiji,Suzuki Maiko,Amemiya Eiko,Yamaguchi Yoshiki,Nirasawa Satoru,Shimba Nobuhisa,Xu Ningchun,Kashiwagi Tatsuki,Kawai Misako,Suzuki Ei-ichiro,Kato Koichi

Publisher

Elsevier BV

Subject

Cell Biology,Molecular Biology,Biochemistry

Reference24 articles.

1. Recent developments in the characterization and biotechnological production of sweet-tasting proteins

2. Natural sweet macromolecules: how sweet proteins work

3. Developments in biotechnological production of sweet proteins

4. Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit.

5. Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin.

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