curculin
Sign in to saveAlso known as Neoculin
Curculin or neoculin is a sweet protein complex that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae). Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet.
In the Vinony graph
Vinony's link graph records 10 inbound references to curculin, and connects out to amino acid, UniProt and United States.
Vinony files it under Curculigo, Plant proteins and Protein pages needing a picture.
Vinony links it to 9 Wikipedia language editions.
Key facts
- Nonhuman protein.Name
- Curculin-2
- Nonhuman protein.caption
- A curculin homodimer. From .
- Nonhuman protein.image
- Curculin 2DPF.png
- Nonhuman protein.Symbol
- CURC2_CURLA
- Nonhuman protein.UniProt
- Q6F495
- Nonhuman protein.PDB
- 2DPF
- Nonhuman protein.Organism
- Molineria latifolia
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- Commons category
- Curculin
- different from
- curcumin
Sources (2)
via Wikidata · CC0
~4 min read
Encyclopedic overview
6 sectionsContents
- Protein structure
- Sweetness properties
- As a sweetener
- See also
- References
- External links
Curculin or neoculin is a sweet protein complex that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae). Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water and sour solutions taste sweet.
mRNAs for a related protein complex is found in Curculigo capitulata fruits, though at a much lower level of expression – so low that the product is undetectable by immunoblotting.
Excerpted from Wikipedia’s “curculin” article, available under the CC BY-SA 4.0 licence.