T7638
Thaumatin from Thaumatococcus daniellii
Synonym(s):
Thaumatin Protein
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25 MG
$139.00
250 MG
$648.00
1 G
$2,180.00
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25 MG
$139.00
250 MG
$648.00
1 G
$2,180.00
About This Item
UNSPSC Code:
12352202
NACRES:
NA.56
Recommended Products
biological source
plant (Thaumatococcus daniellii)
Quality Level
form
powder
mol wt
~22 kDa
storage temp.
2-8°C
General description
Application
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[2]
- 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[4]
- as a model protein to study its interaction with free and ligated decavanadate[5]
Biochem/physiol Actions
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. [6]
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.[1]
Quality
A mixture of thaumatin I and thaumatin II with traces of other sweet proteins.
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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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
Isabelle Martiel et al.
Acta crystallographica. Section D, Structural biology, 77(Pt 9), 1153-1167 (2021-09-03)
Serial data collection has emerged as a major tool for data collection at state-of-the-art light sources, such as microfocus beamlines at synchrotrons and X-ray free-electron lasers. Challenging targets, characterized by small crystal sizes, weak diffraction and stringent dose limits, benefit
Natural Food Additives, Ingredients and Flavourings (2012)
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