甜味蛋白Monellin及其基因工程  

Sweet Protein Monellin and Its Genetic Engineering

作　　者：赵萌 蔡成固 刘波[1] ZHAO Meng;CAI Cheng-gu;LIU Bo(College of Food Science and Engineering, Qilu University of Technology （Shandong Academy of Sciences）, Ji＇nan 250353, Chin)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353

出　　处：《中国调味品》2018年第7期178-181,共4页China Condiment

摘　　要：甜味蛋白monellin是一种高甜度、低热量的天然植物甜味蛋白,因其本身不含糖分,未来有望成为肥胖症、糖尿病和龋齿病等与糖的摄入有关的流行病患者的甜味替代品。但由于其生产成本高、热稳定性低等原因限制了其的大规模工业化生产,因此现阶段研究以实验室研究为主。文章综述了其来源特性、影响蛋白稳定性因素、甜味决定因素,并对其在基因工程方面的研究进展进行了综述。The sweet protein monellin is natural vegetable sweet protein with high sweetness and low calorie.Because it does not contain sugar,it is expected to become the sweetness alternative for patients of epidemic diseases such as obesity,diabetes and dental caries which are related to the intake of sugar.However,due to its high production cost and low thermostability,the large-scale industrial production of monellin is limited and the current research is mainly in the laboratory.In this paper,the source,the influencing factors of protein stability and sweetness are reviewed,and the research progress of genetic engineering is introduced.

关 键 词：MONELLIN 甜味蛋白 生化特性 基因工程的应用 

分 类 号：TS264.9[轻工技术与工程—发酵工程]