甜味蛋白Brazzein的研究进展  

Recent Advances in Sweet Protein-Brazzein

作　　者：张连忠[1] 孙涛[2] 高帅[1] 

机构地区：[1]唐山师范学院生命科学系,河北唐山063000 [2]唐山师范学院化学系,河北唐山063000

出　　处：《唐山师范学院学报》2007年第5期29-32,共4页Journal of Tangshan Normal University

摘　　要：Brazzein是从非洲西部野生植物Pentadiplandra brazzeana Baillon的果实中提取的一种甜味蛋白。在所有已知的甜味蛋白质中,Brazzein的分子量最小,水溶性最好,并且具有很好的热稳定性。着重概述了Brazzein的结构及其与功能的关系,并对它在基因工程方面的研究进展进行了详细的叙述。Brazzein is one kind of sweet taste protein which is withdrawn from the fruit of the west Africa plant Pentadiplandra brazzeana Baillon. As we known, Brazzein＇s molecular weight is the smallest and it has the best water-solubility. It is also has very good thermostability. This article has emphatically outlined the structure of Brazzein and its relations with the function. The article has also accounted its research progress in the genetic engineering detailedly.

关 键 词：甜味蛋白 BRAZZEIN 

分 类 号：Q78[生物学—分子生物学]