T7638
Thaumatin from Thaumatococcus daniellii
Sinónimos:
Thaumatin Protein
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About This Item
Código UNSPSC:
12352202
NACRES:
NA.56
Productos recomendados
origen biológico
plant (Thaumatococcus daniellii)
Nivel de calidad
Formulario
powder
mol peso
~22 kDa
temp. de almacenamiento
2-8°C
Descripción general
Thaumatin is a super sweet protein extracted from the African plant katemfe, Thaumatococcus daniellii Benth. This non-toxic protein is a member of the broad family of pathogenesis-related proteins (group PR5). Thaumatin exists in five isoforms namely thaumatin I, II, III, a, and b.
Aplicación
Thaumatin from Thaumatococcus daniellii has been used:
- as a positive control/standard to detect the amount of recombinant thaumatin in the milk of transgenic mice using western blot
- as a standard to compare its retention time with Vitis vinifera thaumatin-like proteins (VVTL1) occurring in free-run juice and determine the pathogenesis-related protein content in grape juices
- as a model protein to study its interaction with free and ligated decavanadate
Acciones bioquímicas o fisiológicas
Recently it was shown the over expression of the thaumatin gene from Thaumatococcus daniellii in tomatoes caused the fruit to have a sweeter taste, suggesting that thaumatin could be used to enhance the taste of various foods.
Thaumatin is a zero-calorie sweetener and flavor enhancer that finds its use in food industries. It has antifungal activity and elicits protective functions in plants. Thaumatin is useful in pharmaceutics as it is a constituent of special low-calorie diets.
Calidad
A mixture of thaumatin I and thaumatin II with traces of other sweet proteins.
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 3
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
Eyeshields, Gloves, type N95 (US)
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Los clientes también vieron
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
Expression of functional plant sweet protein thaumatin II in the milk of transgenic mice
Lu R, et al.
Food and Bioproducts Processing, 125, 222-227 (2021)
Aleksey Firsov et al.
Protein expression and purification, 123, 1-5 (2016-03-12)
Thaumatin, a supersweet protein from the African plant katemfe (Thaumatococcus daniellii Benth.), is a promising zero-calorie sweetener for use in the food and pharmaceutical industries. Due to limited natural sources of thaumatin, its production using transgenic plants is an advantageous
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