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The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications
- Source :
- Sweeteners, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. ⟨10.1007/⟩, Sweeteners : Pharmacology, Biotechnology, and Applications, Sweeteners : Pharmacology, Biotechnology, and Applications, Springer International Publishing, 20 p., 2018, Reference Series in Phytochemistry, 978-3-319-27026-5, Sweeteners, Springer International Publishing, 20 p., 2016, Reference Series in Phytochemistry, 978-3-319-26478-3 (print). ⟨10.1007/978-3-319-26478-3_2-1⟩, Reference Series in Phytochemistry ISBN: 9783319270265, Sweeteners, Springer International Publishing, 20 p., 2016, Reference Series in Phytochemistry, 978-3-319-26478-3 (print). 〈10.1007/978-3-319-26478-3_2-1〉, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. 〈10.1007/〉. 〈http://link.springer.com/referenceworkentry/10.1007/978-3-319-26478-3_2-1〉, Reference Series in Phytochemistry ISBN: 9783319264783
- Publication Year :
- 2016
- Publisher :
- HAL CCSD, 2016.
-
Abstract
- International audience; Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological production of brazzein using various expression systems will also be reviewed. Furthermore, the emerging application of brazzein in the food industry to replace traditional sugars by acting as a natural, good, low-calorie sweetener will be discussed.
- Subjects :
- 0301 basic medicine
0106 biological sciences
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
receiver
01 natural sciences
03 medical and health sciences
0404 agricultural biotechnology
010608 biotechnology
goût sucré
Brazzein
Sweet-tasting protein
High-potency sweeteners
Pentadiplandra
030304 developmental biology
2. Zero hunger
0303 health sciences
biology
Sweet-taste receptor
Structure-function relationship
food and beverages
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
West african
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
030104 developmental biology
protéine
high-potency sweetener
Natural source
biology.protein
Biochemical engineering
protein
édulcorant intense
récepteur
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Subjects
Details
- Language :
- English
- ISBN :
- 978-3-319-26478-3
978-3-319-27026-5 - ISBNs :
- 9783319264783 and 9783319270265
- Database :
- OpenAIRE
- Journal :
- Sweeteners, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. ⟨10.1007/⟩, Sweeteners : Pharmacology, Biotechnology, and Applications, Sweeteners : Pharmacology, Biotechnology, and Applications, Springer International Publishing, 20 p., 2018, Reference Series in Phytochemistry, 978-3-319-27026-5, Sweeteners, Springer International Publishing, 20 p., 2016, Reference Series in Phytochemistry, 978-3-319-26478-3 (print). ⟨10.1007/978-3-319-26478-3_2-1⟩, Reference Series in Phytochemistry ISBN: 9783319270265, Sweeteners, Springer International Publishing, 20 p., 2016, Reference Series in Phytochemistry, 978-3-319-26478-3 (print). 〈10.1007/978-3-319-26478-3_2-1〉, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3, Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. 〈10.1007/〉. 〈http://link.springer.com/referenceworkentry/10.1007/978-3-319-26478-3_2-1〉, Reference Series in Phytochemistry ISBN: 9783319264783
- Accession number :
- edsair.doi.dedup.....7350d2c63a750394cd278485d8b9d5d2
- Full Text :
- https://doi.org/10.1007/⟩