Brazzein, a new high‐potency thermostable sweet protein from <i>Pentadiplandra brazzeana</i> B

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<jats:p>We have discovered a new high‐potency thermostable sweet protein, which we name brazzein, in a wild African plant <jats:italic>Pentadiplandra brazzeana</jats:italic> Baillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. Its sweetness is not destroyed by 80°C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.</jats:p>

Journal

  • FEBS Letters

    FEBS Letters 355 (1), 106-108, 1994-11-21

    Wiley

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