Efficient Production of Recombinant Brazzein, a Small, Heat-Stable, Sweet-Tasting Protein of Plant Origin
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,Biochemistry,Biophysics
Reference43 articles.
1. Brazzein, a new high-potency thermostable sweet protein fromPentadiplandra brazzeanaB
2. Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii
3. Isolation and Characterization of Thaumatin I and II, the Sweet-Tasting Proteins from Thaumatococcus daniellii Benth
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5. Purification, complete amino acid sequence and structural characterization of the heat-stable sweet protein, mabinlin II
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1. The use of sweeteners and sugar substitutes in the food industry. Sweet proteins as a new alternative;Medical alphabet;2024-09-05
2. Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship;Journal of Agricultural and Food Chemistry;2024-03-25
3. A Yeast Modular Cloning (MoClo) Toolkit Expansion for Optimization of Heterologous Protein Secretion and Surface Display in Saccharomyces cerevisiae;ACS Synthetic Biology;2024-03-14
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5. Signal Peptide Selection for the Efficient Periplasmic and Secretive Expression of Recombinant Brazzein in Escherichia Coli;The Open Biotechnology Journal;2023-11-30
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