Brazzein
Sign in to saveBrazzein is a sweet-tasting protein that occurs naturally in oubli (Pentadiplandra brazzeana), a fruit native to the Atlantic coastal areas of Central Africa. Brazzein was named in 1994 by scientists at the University of Wisconsin–Madison. It is roughly 500 to 2000 times sweeter than sucrose.
Key facts
- Nonhuman protein.Name
- Brazzein
- Nonhuman protein.caption
- Solution NMR structure of the brazzein protein.
- Nonhuman protein.image
- Brazzeinmj.png
- Nonhuman protein.Symbol
- MONA_DIOCU
- Nonhuman protein.UniProt
- P56552
- Nonhuman protein.PDB
- 1BRZ
- Nonhuman protein.Organism
- Pentadiplandra brazzeana
via Wikipedia infobox
Article
7 sectionsContents
- Traditional use
- Protein structure
- Sweetness properties
- As a sweetener
- See also
- References
- External links
Brazzein is a sweet-tasting protein that occurs naturally in oubli (Pentadiplandra brazzeana), a fruit native to the Atlantic coastal areas of Central Africa. Brazzein was named in 1994 by scientists at the University of Wisconsin–Madison. It is roughly 500 to 2000 times sweeter than sucrose.
Brazzein is found in the extracellular region of oubli fruit, in the pulp tissue surrounding the seeds. It was first discovered and isolated in 1989 by Wel et al. under the name of pentadin. The corresponding author of both these publications has later opined that pentadin and brazzein are two different names for the same protein. Even though pentadin is the earlier proposed name, brazzein is the more commonly used name after more extensive characterisation of the sweet protein.