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Thaumatococcus Thaumatin

Thaumatococcus Thaumatin II Thaumatococcus danielli Sweet protein... [Pg.516]

Thaumatin. Thaumatin [53850-34-3] is a mixture of proteins extracted from the fmit of a West African plant, Thaumatococcus daniellii (Beimett) Benth. Work at Unilever showed that the aqueous extract contains two principal proteins thaumatin I and thaumatin II. Thaumatin I, mol wt 22,209, contains 207 amino acids in a single chain that is cross-linked with eight disulfide bridges. Thaumatin II has the same number of amino acids, but there are five sequence differences. Production of thaumatins via genetic engineering technology has been reported (99). [Pg.281]

Sweetoiing agents thaumatin/ca. 22,000 MW prrtein, in different forms fruits of Thaumatococcus danielli Benth., Marantaceae, Ang. from W Afnca... [Pg.136]

Additional evidence that the exterior surface of the taste receptor cell plasma membrane is the location of the sweet receptor is provided by the action of the chemostimulatory proteins, monellin and thaumatin. Monellin occurs in the fruit of the African serendipity berry (Dioscoreophyllum cumminsii), and thaumatin is found in the fruit of Thaumatococcus daniellii, also... [Pg.11]

Thaumatin Thaumatococcus daniellii (Bennett) Benth. (Marantaceae) 1,600 39... [Pg.1000]

Thaumatin is a naturally occurring intense sweetener isolated from the fruit of the African plant Thaumatococcus daniellii (Benth). Commercially, thaumatin is produced by aqueous extraction under reduced pH conditions followed by other physical processes such as reverse osmosis. [Pg.775]

Thallium (1) sulfate Thallium (I) sulfate (2 1) Thallium sulfate (ous) Thallium sulfate, solid. See Thallium (I) sulfate Thallous acetate. See Thallium (I) acetate Thallous carbonate. See Thallium (I) carbonate Thallous chloride. See Thallium (I) chloride Thallous sulfate. See Thallium (I) sulfate Thalo green No. 1. See Phthalocyanine green THAM. See Tris (hydroxymethyl) aminomethane Thaumatin CAS 53850-34-3 FEMA 3732 INS957 E957 Synonyms Katemfe Talin Classification Protein Definition Purified from African fruit of Thaumatococcus danielli... [Pg.4401]

Thaumatin is a group of intensely sweet basic proteins isolated from the fruit of Thaumatococcus danielli (West African Katemfe fruit). It consists essentially of the proteins Thaumatin I and Thaumatin II. Thaumatin is a taste-modifying protein that functions as natural sweetener or flavor enhancer. Thaumatin is stable in aqueous solutions between pH 2.0 and 10 at room temperature. As occurs with aspartame it is nutritive, containing 4kcalg , but due to its intense sweetness, the amounts used are small enough for thaumatin to be considered and classified as a nonnutritive sweetener. Thaumatin is approved for a number of uses in UK, Japan, Australia, the EU, and in many other countries. In the USA, it is approved as a flavor enhancer. [Pg.4726]

The fruit of Thaumatococcus daniellii contains two sweet proteins thaumatin I and II, with /sac,g 2000. There are also low amounts of three other sweet proteins (thaumatin a, b and c). The complete amino acid sequence and the conformation (Fig. 8.7 and 8.8) of thaumatin I, a peptide chain with 207 amino acid residues, has been established (Table 8.5). As a result of cross reactions with an anti-serum against monellin (cf. 8.8.4), sequence Y(57)FD in a j3-tum is regarded as the site of contact with the sweetness receptor. It corresponds to sequence Y(A13)ASD of monellin. [Pg.437]

Thaumatin (also called thalin) is a mixture of sweet proteins extracted from the fruit of the tropical West African flowering plant Thaumatococcus danielli (Marantaceae), known as miracle fruit or miracle berry. It is the only protein sweetener approved in the EU (E957). The main components with sweet notes resembling... [Pg.882]


See other pages where Thaumatococcus Thaumatin is mentioned: [Pg.24]    [Pg.607]    [Pg.281]    [Pg.545]    [Pg.210]    [Pg.638]    [Pg.990]    [Pg.142]    [Pg.212]    [Pg.238]    [Pg.9]    [Pg.5]    [Pg.62]    [Pg.307]    [Pg.645]    [Pg.245]    [Pg.137]   
See also in sourсe #XX -- [ Pg.4 , Pg.12 ]




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