CN
一般描述
Monellin is considered a sweet protein and consists of two subunits, chain A and chain B. It is used as a non-carbohydrate sweetener and is beneficial for diabetic patients.
应用
Monellin from Dioscoreophyllum cumminsii (serendipity berry) has been used in biophysical studies.
其他说明
An intensely sweet protein.
质量
Partially purified.
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
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示例
T1503
货号
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包装规格/数量
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MMYOMAG-74K-13
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Nilesh Aghera et al.
Protein expression and purification, 76(2), 248-253 (2010-11-10)
Monellin is an intensely sweet-tasting protein present in the berry of Dioscoreophyllum cumminsii. Naturally occurring monellin (double chain monellin) is a heterodimer of two subunits commonly referred to as chain A and chain B. Monellin is a good model system
Wei-Feng Xue et al.
Proteins, 57(3), 586-595 (2004-09-24)
Accurate and precise determinations of thermodynamic parameters of binding are important steps toward understanding many biological mechanisms. Here, a multi-method approach to binding analysis is applied and a detailed error analysis is introduced. Using this approach, the binding thermodynamics and
Luqiang Jia et al.
PloS one, 12(10), e0184602-e0184602 (2017-10-06)
In heterologous protein productions by P. pastoris, methanol induction is generally initiated when cell concentration reaches very high density. The alternative strategy by initiating methanol induction at lower cells concentration was also reported to be effective in easing DO control
Wei-Feng Xue et al.
Biochimica et biophysica acta, 1794(3), 410-420 (2008-12-23)
A small number of proteins have the unusual property of tasting intensely sweet. Despite many studies aimed at identifying their sweet taste determinants, the molecular basis of protein sweetness is not fully understood. Recent mutational studies of monellin have implicated
Fushan Liu et al.
Journal of experimental botany, 63(3), 1167-1183 (2011-11-29)
Amylose extender (ae(-)) starches characteristically have modified starch granule morphology resulting from amylopectin with reduced branch frequency and longer glucan chains in clusters, caused by the loss of activity of the major starch branching enzyme (SBE), which in maize endosperm
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