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一般說明
奇异果甜蛋白是一种从非洲植物卡特莫夫果（Thaumatococcus daniellii Benth）中提取的超甜蛋白质。这种无毒蛋白是广泛的致病相关蛋白家族(PR5组)的成员。奇异果甜蛋白有五种亚型，即奇异果甜蛋白I、II、III、a和b。
應用
来自卡特莫夫果的奇异果甜蛋白用于：
- 作为阳性对照品/标准品，采用蛋白质印迹法检测转基因小鼠乳中奇异果甜蛋白重组蛋白含量
- 作为标准品，比较其与自流汁中出现的葡萄素样蛋白(VVTL1)的保留时间，并测定葡萄汁中的病程相关蛋白含量
- 作为模型蛋白，研究其与游离和连接十钒酸盐的相互作用
生化／生理作用
奇异果甜蛋白是一种零卡路里的甜味剂和风味增强剂，适用于食品工业。它具有抗真菌活性，对植物具有保护作用。奇异果甜蛋白在药剂学中很有用，因为它是一种特殊的低热量膳食成分。
最近有研究表明，翅果竹芋中的奇异果甜蛋白基因在番茄中的过表达导致果实味道变甜，这表明奇异果甜蛋白可用于增强各种食物的味道。
品質
奇异果甜蛋白 I 和奇异果甜蛋白 II 的混合物，含有微量的其他甜味蛋白。
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
其他客户在看
Modification of tomato taste in transgenic plants carrying a thaumatin gene from Thaumatococcus daniellii Benth.
Bartoszewski, G.
Plant Breeding, 122, 347-351 (2003)
Tetsuya Masuda et al.
Journal of bioscience and bioengineering, 102(5), 375-389 (2006-12-26)
Most proteins are tasteless and flavorless, while some proteins elicit a sweet-taste response on the human palate. Six proteins, thaumatin, monellin, mabinlin, brazzein, egg lysozyme, and neoculin (previously considered as curculin) have been identified as sweet-tasting proteins. However, no common
E C Zemanek et al.
Critical reviews in food science and nutrition, 35(5), 455-466 (1995-09-01)
The thaumatins are a class of intensely sweet proteins isolated from the fruit of the tropical plant Thaumatococcus danielli. Thaumatin is approved for use in many countries and has application as both a flavor enhancer and a high-intensity sweetener. The
P A Temussi
Cellular and molecular life sciences : CMLS, 63(16), 1876-1888 (2006-07-01)
A few proteins, discovered mainly in tropical fruits, have a distinct sweet taste. These proteins have played an important role towards a molecular understanding of the mechanisms of taste. Owing to the huge difference in size, between most sweeteners and
Chae Un Kim et al.
Proceedings of the National Academy of Sciences of the United States of America, 106(12), 4596-4600 (2009-03-05)
Polymorphism of water has been extensively studied, but controversy still exists over the phase transition between high-density amorphous (HDA) and low-density amorphous (LDA) ice. We report the phase behavior of HDA ice inside high-pressure cryocooled protein crystals. Using X-ray diffraction
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