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Mabinlin
Mabinlin is a sweet protein with the highest known thermostablility
[42].It is derived from Capparis masaikai and
its sweetness was estimated to be around 400 times that of
sucrose on weight basis.It consists of an A chain with 33
amino acid residues and a B chain composed of 72 residues.
The B chain contains two intramolecular disulfide
bonds and is connected to the A chain through two intermolecular
disulfide bridges [43].Its heat stability is due to
the presence of these four disulfide bridges [44].The
sweetness of Mabinlin-2 is unchanged after 48 hr incubation
at boiling point [17]and of Mabinlin-3 and -4 are
unchanged after 1 hr at 80°C [45].
Miraculin
Miraculin is a taste-modifying protein that belongs to the
class of sweet proteins.It is extracted from Richadella dulcifica
an evergreen shrub native of West Africa.The protein
is a single polypeptide with 191 amino acid residues [46].
It modifies the sweet receptor in such a way that it can be
stimulated by acid [47].Thus,miraculin has the unusual
property of modifying sour taste into sweet taste [46].
Taste-modifying protein modifies the sweet taste receptor
on binding and this behavior of these proteins is responsible
for modification in taste of sour substance [46,47].
All acids (which are normally sour) taste sweet after consumption
of these proteins.The effects of these proteins
exist for around half an hour after consumption and
intake of any sour substance will therefore taste sweet during
this period of time.The taste buds come to there normal
state with time.
Pentadin
Pentadin is a sweet protein extracted from the plant Pentadiplandra
brazzeana,a shrub found in tropical forests of
a few African countries.Not much information is available
about the protein despite its isolation several years
ago,in 1989 [48].The protein was reported to be around
500 times sweeter then sucrose on a weight basis.It also
consists of subunits coupled by disulfide bonds [49].
Mabinlin
Mabinlin is a sweet protein with the highest known thermostablility
[42].It is derived from Capparis masaikai and
its sweetness was estimated to be around 400 times that of
sucrose on weight basis.It consists of an A chain with 33
amino acid residues and a B chain composed of 72 residues.
The B chain contains two intramolecular disulfide
bonds and is connected to the A chain through two intermolecular
disulfide bridges [43].Its heat stability is due to
the presence of these four disulfide bridges [44].The
sweetness of Mabinlin-2 is unchanged after 48 hr incubation
at boiling point [17]and of Mabinlin-3 and -4 are
unchanged after 1 hr at 80°C [45].
Miraculin
Miraculin is a taste-modifying protein that belongs to the
class of sweet proteins.It is extracted from Richadella dulcifica
an evergreen shrub native of West Africa.The protein
is a single polypeptide with 191 amino acid residues [46].
It modifies the sweet receptor in such a way that it can be
stimulated by acid [47].Thus,miraculin has the unusual
property of modifying sour taste into sweet taste [46].
Taste-modifying protein modifies the sweet taste receptor
on binding and this behavior of these proteins is responsible
for modification in taste of sour substance [46,47].
All acids (which are normally sour) taste sweet after consumption
of these proteins.The effects of these proteins
exist for around half an hour after consumption and
intake of any sour substance will therefore taste sweet during
this period of time.The taste buds come to there normal
state with time.
Pentadin
Pentadin is a sweet protein extracted from the plant Pentadiplandra
brazzeana,a shrub found in tropical forests of
a few African countries.Not much information is available
about the protein despite its isolation several years
ago,in 1989 [48].The protein was reported to be around
500 times sweeter then sucrose on a weight basis.It also
consists of subunits coupled by disulfide bonds [49].
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