PURIFICATION OF MONELLIN, SWEET PRINCIPLE OF DIOSCOREOPHYLLUM-CUMMINSII
PURIFICATION OF MONELLIN, SWEET PRINCIPLE OF DIOSCOREOPHYLLUM-CUMMINSII
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DOI：
10.1016/0304-4165(72)90320-0
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发表时间：
1972-01-01
期刊：
影响因子：
--
通讯作者：
CAGAN, RH
中科院分区：
文献类型：
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作者：
MORRIS, JA;CAGAN, RH
1.1.从热带植物大茴香的果实中分离出一种极甜的色素。甜味成分，在此称为莫内林，通过（NH 4）2SO 4分级分离和离子交换色谱法从水提取物中纯化，首先在DEAE-纤维素上，然后在CM-纤维素上。收率大于50%，经圆盘凝胶电泳，所得材料均匀.莫内林是不可透析的，在紫外线（λmax= 277 nm）中显示出强吸收，并与常见的蛋白质试剂反应。纯化的莫内林不含碳水化合物（< 5 μ g/mg蛋白质）。这一证据表明莫内林是一种蛋白质。
1.1. The intensely sweet princile from the fruit of the tropical plantDioscoreo-pyllum cumminsiiDiels has been isolated. The sweet principle, herein named monellin, is purified from aqueous extracts by (NH4)2SO4fractionation and ion-exchange chromatography, first on DEAE-cellulose, and then on CM-cellulose.2.2. The yield is over 50% and the material is homogeneous by disc gel electrophoresis.3.3. Monellin is non-dialyzable, shows a strong absorption in the ultraviolet (λmax= 277 nm), and reacts with common protein reagents. Purified monellin is free of carbohydrate (< 5 βg/mg protein). This evidence indicates that monellin is a protein.