Interactions of the Sweet-Tasting Proteins Thaumatin and Lysozyme with the Human Sweet-Taste Receptor
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture
2. Department of Natural Resources, Graduate School of Global and Environmental Studies
3. Kyoto University, Uji, Kyoto 611-0011, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803956f
Reference34 articles.
1. Developments in biotechnological production of sweet proteins
2. Brazzein, a new high-potency thermostable sweet protein fromPentadiplandra brazzeanaB
3. Isolation and Characterization of Thaumatin I and II, the Sweet-Tasting Proteins from Thaumatococcus daniellii Benth
4. Sweetness of Lysozymes.
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