甜味蛋白和矫味蛋白的研究进展(英文)  

Recent advances of sweet-tasting proteins and taste-modifying protein

作　　者：孔建强[1] 赵琦[1] 杨奇志[1] 

机构地区：[1]首都师范大学,北京100037

出　　处：《西北植物学报》2003年第5期815-821,共7页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家自然科学基金项目 A30070488

摘　　要：迄今为止,已发现了六种甜味蛋白和一种矫味蛋白,它们具有无毒、安全、热量低等优点,因此有可能取代蔗糖成为一类新型甜味剂.这些蛋白结构虽然都能诱发甜味,但他们结构却不一样.许多生物技术被应用到这类蛋白的研究中,但廉价而安全地把这类蛋白推向市场还需进一步研究.Six sweettasting proteins and one tastemodifying protein have been found since the 1970's. They have advantageous properties of being nontoxic, lowcaloric and noncariogenic. So they have the probability to take place of sugar. These proteins can elicit sweet taste, though their structure are different from each other. Many technologies have been applied in studying these proteins, but there are still a lot to do before they went into the market cheaply and safely.

关 键 词：甜味蛋白 矫味蛋白 研究进展 甜味剂 

分 类 号：Q51[生物学—生物化学] Q946.1