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monellinA sweet protein produced by the African fruit serendipidy (Dioscoreophyllum cumminsii), which, like thaumatin, has a high affinity for sweet taste receptors, eliciting a sensation of sweetness that is 10 times greater than D-glucose on a molar basis. Monellin is a 94-residue heterodimeric carbohydrate-free protein with a 44-residue A chain and a 50-residue B chain linked by weak noncovalent bonds.
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