Atomic structure of the sweet-tasting protein thaumatin I at pH 8.0 reveals the large disulfide-rich region in domain II to be sensitive to a pH change.
- Publisher: Elsevier Inc.
Biochemical and biophysical research communications,
Thaumatin | Heat | Hydrogen-atoms | Alkaline conditions | SHELXL | Sweet-tasting protein
mesheuropmc: food and beverages
Thaumatin, an intensely sweet-tasting plant protein, elicits a sweet taste at 50 nM. Although the sweetness remains when thaumatin is heated at 80 °C for 4h under acid conditions, it rapidly declines when heating at a pH above 6.5. To clarify the structural difference a...