甜蛋白的特性及其生物法生产  

Reviewon Characteristics and Gene-engineering Production of Sweet Protein

作　　者：洪薇[1] 曹家树[1] 刘小杰[2] 

机构地区：[1]浙江大学园艺系,杭州310029 [2]浙江大学食品科学系,杭州310029

出　　处：《食品科学》2002年第7期144-147,共4页Food Science

摘　　要：甜蛋白是一类新兴的、有巨大开发潜力的甜味剂,它具有低能量、不会引起龋齿等特性。本文综述了六种甜蛋白和一种甜味调节剂的生化特性,并对它们的应用现状和开发前景进行了论述。Sweet -tasting protein is a kind of sw eetener with intensive potential.There is an increasing demandfor it because of the characteristic of low-calorie.It also does not contribut e to tooth decay.Six kinds of sweet -t asting proteins and a sweet tasting -modifier were reviewed in this article.The applicationforeground was also rem arked.

关 键 词：甜蛋白 特性 生物法生产 调味剂 食品工业 基因工程 

分 类 号：TS202.3[轻工技术与工程—食品科学]