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Sweet Protein

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Sweet Protein
A protein—e.g., monellin or thaumatin—that binds specifically to taste receptors, and evokes a sensation of sweetness that is 100,000 times > sugar on a molar basis

sweet protein
A protein–eg, monellin or thaumatin, that binds specifically to taste receptors, and evokes a sensation of sweetness 100,000 times > sugar on a molar basis. See Monellin, Thaumatin; Cf Artificial sweeteners, Aspartame, Cyclamates, Sweet herb.


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It is a naturally occurring sweet protein and an enzyme that was first isolated as a sugar alternative by researchers at the University of Wisconsin.
Once unfolded, brazzein loses its flavor, as do the other sweet proteins.
Sweet proteins neither introduce non-natural metabolites into the body nor disturb the balance of the amino acid pool.
 
 
 
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