10 LIVRES EN ANGLAIS EN RAPPORT AVEC «MONELLIN»
Découvrez l'usage de
monellin dans la sélection bibliographique suivante. Des livres en rapport avec
monellin et de courts extraits de ceux-ci pour replacer dans son contexte son utilisation littéraire.
1
Plant Protein Engineering
Cloning, expression and modification of monellin genes in micro-organisms
Monellin consists of two peptide chains, but this may not be an obstacle for its
synthesis in microorganisms (as shown in the case of insulin: Goeddel et al. 1979
).
P. R. Shewry, S. Gutteridge, 1992
2
Food Biotechnology, Second Edition
15.8 MONELLIN Monellin is a sweet tasting protein isolated from the tropical
African fruit Dioscoreophyllum cumminsii. Inglett and May first reported the
isolation of a sweet substance from the berries in 1967. The unusual protein
possesses ...
Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, 2005
3
Issues in Proteins and Peptides Research and Application: ...
Guangzhou 510080, China. (2011 MAR 15) Tata Institute of Fundamental
Research, Bangalore: Heterologous expression, purification and characterization
of heterodimeric monellin New research, 'Heterologous expression, purification
and ...
4
Alternative Sweeteners, Third Edition, Revised and Expanded
Dioscoreophyl, lum cttmminsli (Stapf) Diels (Menispermaceae), has been called "
monellin," a substance containing two polypeptide chains of molecular weight 1 1
,086 daltons (2, 25). "Monellin" is actually monellin 4, one of five sweet proteins ...
5
CRC Handbook of Food Additives, Second Edition
Recent isolation of three new sweet proteins, monellin and the thaumatins (I and
II), as well as the steroidal saponin, osladin, together with renewed studies of
stevioside and phyllodulcin, gives an indication of the interest in naturally
occurring ...
6
Biochemistry of Taste and Olfaction
1973, 1974) that monellin might be used as a ligand for studies of sweet taste
receptors. For monellin to be effective at these relatively low concentrations, it
was presumed that it might have a higher affinity for its receptors than does
sucrose; ...
7
Comprehensive Natural Products II: Chemistry and Biology: 10 ...
4.16.2.2.2 Monellin Monellin is a sweet protein that was isolated from the fruit of
Dioscoreophyllum cumminsii (Stapf) Diels, which is known as the serendipity
berry and is native to West Africa. It is a basic protein with an isoelectric point of ...
8
Proteins: Biochemistry and Biotechnology
At high levels, it also imparts a strong licorice-like taste to foods and this property
has somewhat limited its widespread food application. Monellin was first purified
in 1972 from the fruit of the West African plant, Dioscoreophyllum communisii.
9
Selected Topics in the Chemistry of Natural Products
7.3.4 Monellin Monellin is a two chain sweet protein from the West African
serendipity plant which is estimated to be about 70 000 times sweeter than sugar
on a molecule for molecule basis (and probably about 1 000 times sweeter on a
gram ...
10
Medical Botany: Plants Affecting Human Health
The protein monellin, derived from these herries, is at least 3000 times as sweet
as sucrose and causes sour suhstances to taste sweet. However, it was not
commercially viahle in its natural form since the protein is unstahle, even within a
few ...
4 ACTUALITÉS CONTENANT LE TERME «MONELLIN»
Découvrez de quoi on parle dans les médias nationaux et internationaux et comment le terme
monellin est employé dans le contexte des actualités suivantes.
Brazzein entrepreneur seeks partner to take next-generation natural …
... has no bitter aftertaste and a taste profile closer to sucrose than other protein-based natural sweeteners such as thaumatin or monellin. «FoodNavigator-USA.com, févr 14»
PepsiCo: We'll reinvent the North American cola category
Naturally sweet: Stevia, monk fruit, brazzein, monatin, hernandulcin, phyllodulcin, trilobtain, thaumatin, monellin. In a recent patent application, ... «FoodNavigator-USA.com, avril 13»
Beyond stevia: Will brazzein make the natural sweeteners premier …
... no bitter aftertaste and a taste profile closer to sucrose than other protein-based natural sweeteners such as thaumatin or monellin, he said. «FoodNavigator-USA.com, oct 12»
MAKING SENSE OF SWEETNESS
... as sugars and saccharin, and large sweet proteins, like monellin or thaumatin," Temussi says. Because sweeteners can bind independently, ... «Chemical & Engineering News, août 05»
