Difference between revisions of "Part:BBa K4227002"
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===ZJUT-China 2022's contribution=== | ===ZJUT-China 2022's contribution=== | ||
===Usage and Biology=== | ===Usage and Biology=== | ||
| − | <p>Natural monellin is a sweet protein obtained from the West African forest plant <i>Dioscoreophyllum cumminsii</i> Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids. Also, the gene can be introduced into many microorganisms used in the food and beverage industry. <sup>[1]</sup><p> | + | <p>Natural monellin is a sweet protein obtained from the West African forest plant <i>Dioscoreophyllum cumminsii</i> Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids. Also, the gene can be introduced into many microorganisms used in the food and beverage industry. <sup>[1]</sup></p> |
<p></p> | <p></p> | ||
===Characterization=== | ===Characterization=== | ||
<p><strong> (The following experimental data are from the literature, not the actual data made by the team) </strong></p> | <p><strong> (The following experimental data are from the literature, not the actual data made by the team) </strong></p> | ||
| − | Since | + | Since our experiment is severely influenced by COVID-19 in experimenter, materials, equipment and so on this year.We have to collect these |
Revision as of 18:52, 13 October 2022
Monellin
ZJUT-China 2022's contribution
Usage and Biology
Natural monellin is a sweet protein obtained from the West African forest plant Dioscoreophyllum cumminsii Diels. It is 3,000 times sweeter than sucrose on a weight basis and can be used in industry as a sweetener and a flavor enhancer. It has some important advantages over artificial sweeteners. It is low in calories, safe, and neither introduces nonnatural metabolites into the body nor perturbs the balance of the amino acid pool as decomposition of the protein results in a natural distribution of all amino acids. Also, the gene can be introduced into many microorganisms used in the food and beverage industry. [1]
Characterization
(The following experimental data are from the literature, not the actual data made by the team)
Since our experiment is severely influenced by COVID-19 in experimenter, materials, equipment and so on this year.We have to collect these
Sequence and Features
- 10COMPATIBLE WITH RFC[10]
- 12COMPATIBLE WITH RFC[12]
- 21COMPATIBLE WITH RFC[21]
- 23COMPATIBLE WITH RFC[23]
- 25COMPATIBLE WITH RFC[25]
- 1000COMPATIBLE WITH RFC[1000]