Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein
Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein
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DOI：
10.1271/bbb.110081
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发表时间：
2011-08-01
影响因子：
1.6
通讯作者：
Abe, Keiko
中科院分区：
文献类型：
--
作者：
Nakajima, Ken-ichiro;Koizumi, Ayako;Abe, Keiko
Neoculin是一种在宽叶胡枝子果实中发现的甜味蛋白，具有将酸味转化为甜味的能力。Neoculin使饮用水变甜，表明非酸性化合物可能会引起甜味。我们报告说，氯化铵和某些氨基酸引起强烈的甜味的新oculin。因此，Neoculin可以使富含氨基酸的食物变甜。
Neoculin, a sweet protein found in the fruit of Curculigo latifolia, has the ability to change sourness into sweetness. Neoculin turns drinking water sweet, indicating that non-acidic compounds may induce the sweetness. We report that ammonium chloride and certain amino acids elicit the intense sweetness of neoculin. Neoculin can thus sweeten amino acidenriched foods.