Introduction of the Brazzein Gene into Strawberry (Fragaria × ananassa Duch.”Akihime”) via Agrobacterium-mediated Transformation
The brazzein protein was originally purified from the fruit of Pentadiplandra brazzeana Baillon originated in Africa, a climbing vine that grows in Gabon, Zaire and Cameroon. The brazzein protein, which consists of 54 amino acids, is highly compact and contains one short α-helix and three anti-paralled (I-strands held together by four disulfide bridges, and possesses the smallest molecular weight among the sweet tasting proteins. A minor component of brazzein from fruit, des-pGlul-brazzein, with 53 amino acid residues has twice the sweetness of the parent protein. Brazzein is a stable protein with over wild temperature and pH ranges, but it is expected because it would be digested just as any other dietary protein. Brazzein could be used as a potential economic sweetener, since it is 2000 times sweeter than sucrose in comparison to 2％ sucrose solution. Its taste is more similar to sucrose than that of thaumatin with a clean sweet taste, lingering aftertaste and a slight delay longer than aspartame in an equi-sweet solution.
Y. Wang J. F. Huang X. W. Wang Z. H. Gao Z. Zhang Y. S. Qiao
College of Horticulture, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, P. R. China
国内会议
海口
英文
114-115
1900-01-01（万方平台首次上网日期，不代表论文的发表时间）