Taste-modifying glycoprotein, miraculin, from miracle fruit (Richardella dulcifica)
1988
Soroj Theerasilp (Sri-Ayudhya United colleges, Phra Nakhon Si Ayutthaya (Thailand). Faculty of Science and Technology. Dept. of Chemistry) | Kurihara, Y.
Taste-modifying glycoprotein, miraculin, having property in modifying a sour taste into a sweet taste was purified in highly pure form from miracle fruit (R. dulcifica) by a newly developed method. It contains only one polypeptide chain and 13.9 % carbohydrate which composes of 5 sugar species; glucosamine, mannose, galactose, xylose, and fucose in molar ratio of 3.03:3.00:0.69:0.96:2.12 respectively. Miraculin contains 191 amino acid residues with 7 half-cys residues. One carbohydrate chain was found to link to 186-Asn. The calculated molecular weight bases on amino acid sequence and carbohydrate content is 24,000 dalton.
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Эту запись предоставил Kasetsart University