Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein

被引：4

作者：

Nakajima, Ken-ichiro ^{[1
]}

Koizumi, Ayako ^{[1
]}

Iizuka, Kisho ^{[1
]}

Ito, Keisuke ^{[1
]}

Morita, Yuji ^{[1
]}

Koizumi, Taichi ^{[1
]}

Asakura, Tomiko ^{[1
]}

Shimizu-Ibuka, Akiko ^{[1
]}

Misaka, Takumi ^{[1
]}

Abe, Keiko ^{[1
,2
]}

机构：

[1] Univ Tokyo, Dept Appl Biol Chem, Grad Sch Agr & Life Sci, Bunkyo Ku, Tokyo 1138657, Japan

[2] Kanagawa Acad Sci & Technol, Food Safety & Reliabil Project, Takatsu Ku, Kawasaki, Kanagawa 2130012, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2011年 / 75卷 / 08期

基金：

日本学术振兴会;

关键词：

neoculin; taste-modifying activity; weak acid; amino acid; PURIFICATION; STABILITY; PRINCIPLE; CURCULIN; FRUIT;

D O I：

10.1271/bbb.110081

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Neoculin, a sweet protein found in the fruit of Curculigo latifolia, has the ability to change sourness into sweetness. Neoculin turns drinking water sweet, indicating that non-acidic compounds may induce the sweetness. We report that ammonium chloride and certain amino acids elicit the intense sweetness of neoculin. Neoculin can thus sweeten amino acidenriched foods.

引用

页码：1600 / 1602

页数：3

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