Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship-Reference-Cited by-同舟云学术

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Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship

Published:2024-03-25 Issue:13 Volume:72 Page:7374-7382
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zuo Jingnan¹,Zheng Wei¹,Shi Nian²,Song Rong¹,Han Fei¹,Yang Chen¹,Li Jingwen³,Peng Chao³,Li Bin¹^ORCID,Chen Yijie¹⁴^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

2. Xianning Vocational Technical College, Xianning 437100, China

3. National Facility for Protein Science in Shanghai, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China

4. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China

Funder

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Ministry of Education Key Laboratory of Fermentation Engineering

Key Research and Development Program of Hubei Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09616

Reference45 articles.

1. Brazzein, a new high-potency thermostable sweet protein fromPentadiplandra brazzeanaB

2. Solution structure of the thermostable sweet-tasting protein brazzein

3. Crystallization and preliminary X-ray analysis of brazzein, a new sweet protein

4. Human receptors for sweet and umami taste

5. From Small Sweeteners to Sweet Proteins: Anatomy of the Binding Sites of the Human T1R2_T1R3 Receptor

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