Studies on the Structure-Sweetness Relationship of Sweet-Tasting Proteins-Reference-Cited by-同舟云学术

Studies on the Structure-Sweetness Relationship of Sweet-Tasting Proteins

Published:2016 Issue:11 Volume:63 Page:499-509
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Masuda Tetsuya¹

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/63/11/63_499/_pdf

Reference44 articles.

1. 1) van der Wel, H. and Loeve, K., Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth. Eur. J. Biochem., 31, 221-225 (1972).

2. 2) van der Wel, H., Isolation and characterization of the sweet principal for Dioscoreophyllum cumminsii (Stapf) Diels. FEBS Lett., 21, 88-90 (1972).

3. 3) Moris, J.A. and Cagan, R.H., Purification of monellin, the sweet principal for Dioscoreophyllum cumminsii. Biochim. Biophys. Acta, 261, 114-122 (1972).

4. 4) Liu, X., Hu, Z., Maeda, S., Aiuchi, T., Nakaya, K. and Kurihara, Y., Purification, complete amino acid sequence and structure characterization of the heat stable sweet protein, mabinlin II. Eur. J. Biochem., 211, 281-287 (1993).

5. 5) Yamashita, H., Theeraship, A., Nakaya, T., Nakamura, Y. and Kurihara, Y., Purification and complete amino acid sequence of a new type of sweet protein with taste-modifying activity, curculin. J. Biol. Chem., 265, 15770-15775 (1990).

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