| 甜味蛋白Brazzein的研究进展 |
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| 引用本文： | 张连忠,孙涛,高帅.甜味蛋白Brazzein的研究进展[J].唐山师范学院学报,2007,29(5):29-32. |
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| 作者姓名： | 张连忠 孙涛 高帅 |
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| 作者单位： | 1. 唐山师范学院,生命科学系,河北,唐山,063000
2. 唐山师范学院,化学系,河北,唐山,063000 |
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| 摘 要： | Brazzein是从非洲西部野生植物Pentadiplandra brazzeana Baillon的果实中提取的一种甜味蛋白。在所有已知的甜味蛋白质中,Brazzein的分子量最小,水溶性最好,并且具有很好的热稳定性。着重概述了Brazzein的结构及其与功能的关系,并对它在基因工程方面的研究进展进行了详细的叙述。
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| 关 键 词： | 甜味蛋白 |
| 文章编号： | 1009-9115（2007）05-0029-04 |
| 修稿时间： | 2007-01-15 |
Recent Advances in Sweet Protein-Brazzein |
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| ZHANG Lian-zhong,SUN Tao,GAO Shuai.Recent Advances in Sweet Protein-Brazzein[J].Journal of Tangshan Teachers College,2007,29(5):29-32. |
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| Authors: | ZHANG Lian-zhong SUN Tao GAO Shuai |
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| Institution: | 1 .Department of Life Science, Tangshan Teachers College, Hebei Tangshan 063000, China; 2.Chemistry Department, Tangshan Teachers College, Hebei Tangshan 063000,China |
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| Abstract: | Brazzein is one kind of sweet taste protein which is withdrawn from the fruit of the west Africa plant Pentadiplandra brazzeana Baillon.As we known,Brazzein's molecular weight is the smallest and it has the best water-solubility.It is also has very good thermostability.This article has emphatically outlined the structure of Brazzein and its relations with the function.The article has also accounted its research progress in the genetic engineering detailedly. |
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| Keywords: | Brazzein |
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