英语翻译MabinlinMabinlin is a sweet protein with the highest known thermostablility[42].It is derived from Capparis masaikai andits sweetness was estimated to be around 400 times that ofsucrose on weight basis.It consists of an A chain with 33ami

英语翻译MabinlinMabinlin is a sweet protein with the highest known thermostablility[42].It is derived from Capparis masaikai andits sweetness was estimated to be around 400 times that ofsucrose on weight basis.It consists of an A chain with 33ami
英语翻译
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].

英语翻译MabinlinMabinlin is a sweet protein with the highest known thermostablility[42].It is derived from Capparis masaikai andits sweetness was estimated to be around 400 times that ofsucrose on weight basis.It consists of an A chain with 33ami
Mabinlin
Mabinlin 是有最高的已知 thermostablility 的甜蛋白质
[42].它起源於 Capparis masaikai 和
它的甜食被估计在附近 400 倍那
重量基础上的蔗糖.它由～所组成链由于 33
含氨基的酸残留物和 a B 链 72 残留物组成.
B 链包含二 intramolecular disulfide
束缚而且经过二 intermolecular 被连接到链
disulfide 桥 [43].它的热安定是由於
这四座 disulfide 桥的出现 [44].那
Mabinlin-2 的甜食在 48 hr 抱蛋之后是无变化的
在沸腾的点 [17] 和 Mabinlin-3 和 -4 是
无变化的在 1 hr 之后以 80 ° C[45].
Miraculin
Miraculin 是属于的修正味道的蛋白质那
甜的蛋白质的班级.它从 Richadella dulcifica 被摘录
一个常绿的矮树非洲西部的本地人.蛋白质
单一 polypeptide 是由于 191 含氨基的酸残留物吗 [46].
它修正甜的受容器在如此的一方法以致於它能是
藉着酸刺激 [47].因此,miraculin 有那不寻常的
修正酸的味道进甜的味道之内的财产 [46].
味道- 修正蛋白质修正甜的味道受容器
一绑而且这些蛋白质的行为是有责任的
因为酸的物质味道的修正 [46,47].
所有的酸 ( 正常地酸) 味道甜的在消费之后
这些蛋白质.这些蛋白质的效果
为在消费之后在半个小时的周围存在和
任何的酸物质的吸入意志因此味道甜蜜在
这时段.那尝芽到达 那里常态
有时间的州.
Pentadin
Pentadin 是甜的蛋白质从植物 Pentadiplandra 摘录
brazzeana,一个矮树在热带的森林中发现
一些非洲的国家.不是很多的数据是可得的
大约蛋白质不管它的隔绝一些年
以前,在 1989 中.蛋白质被报告在附近
然后比较甜的 500 倍一种重量基础上的蔗糖.它也
所组成被 disulfide 束缚加倍的 subunits[49].
机子翻译的~!没办法```

是甜蛋白质与最高的已知的thermostablility [ 42 ] 。它从Capparis masaikai 被获得并且它的甜估计是大约蔗糖根据重量依据的400 次。它包括一个A 链子与33 氨基酸残滓和B 链子组成由72 残滓。B 链子包含二分子内二硫化物债券和被连接到A 链子通过二座分子间的二硫化物桥梁[ 43 ] 。它的heat-stability 归结于出现这些四座二硫化物桥梁[ 44...

全部展开

是甜蛋白质与最高的已知的thermostablility [ 42 ] 。它从Capparis masaikai 被获得并且它的甜估计是大约蔗糖根据重量依据的400 次。它包括一个A 链子与33 氨基酸残滓和B 链子组成由72 残滓。B 链子包含二分子内二硫化物债券和被连接到A 链子通过二座分子间的二硫化物桥梁[ 43 ] 。它的heat-stability 归结于出现这些四座二硫化物桥梁[ 44 ] 。Mabinlin-2 的甜是未改变的在48 个小时孵出以后在沸点[ 17]and Mabinlin-3 和-4 是未改变的在1 个小时以后在80.?[45 ] 。Miraculin Miraculin 是属于甜蛋白质组的口味修改蛋白质。它从Richadella dulcifica 被提取西部非洲的一个常青灌木当地人。蛋白质是唯一多缩氨基酸与191 氨基酸残滓[ 46 ] 。它修改甜感受器官在这种情况下它可能由酸[ 47 ] 刺激。因而, miraculin 有修改酸口味异常的物产入甜口味[ 46 ] 。口味修改蛋白质修改甜口味感受器官在束缚并且这些蛋白质这行为负责对修改在口味酸物质[ 46,47 ] 。通常是酸) 的所有酸(品尝甜在这些蛋白质的消耗量以后。这些蛋白质的作用存在在在半小时附近在消耗量以后并且任一种酸物质进水闸将品尝因此甜在这个时期。味觉来到那里正常状态以时间。Pentadin Pentadin 是甜蛋白质从植物Pentadiplandra brazzeana, 灌木被提取被发现在几个非洲国家热带森林里。并非信息是可利用的关于蛋白质尽管它的隔离几年前, 1989 年[ 48 ] 。蛋白质被报告是大约500 次更甜的然后蔗糖根据重量依据。它并且包括亚单位由二硫化物债券[ 49 ] 结合
机子翻译的~!没办法```

收起