甜味蛋白Brazzein的特性及其应用  

Characteristics and Applications of Sweet Protein Brazzein

作　　者：王长远[1] 朴范泽[1] 张丽萍[1] 刘松财[2] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]吉林大学畜牧兽医学院,吉林长春130062

出　　处：《农产品加工（下）》2007年第11期18-21,30,共5页Farm Products Processing

基　　金：黑龙江省自然基金项目"甜味蛋白Brazzein在酵母中的表达"(C200618)。

摘　　要：甜味蛋白是一类高甜度低热量的天然甜味剂。介绍甜味蛋白Brazzein的基本性质、结构与功能的关系,并着重概述了基因工程技术开发研究甜蛋白的进展及其应用前景。Sweet protein is a kind of high-potency, low-caloric and natural sweeteners. The paper summarizes the basic characteristics and interrelationships between structure and function of this protein. And then recently advances especially in genetic engineering on the sweet proteins and its potential application prospects were also reviewed.

关 键 词：甜味蛋白 BRAZZEIN 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]