[1]赵萌,蔡成固,刘波*.甜味蛋白Monellin及其基因工程[J].中国调味品,2018,(7):178-181.[doi:10.3969/j.issn.1000-9973.2018.07.039]
 ZHAO Meng,CAI Cheng-gu,LIU Bo*.Sweet Protein Monellin and Its Genetic Engineering[J].CHINA CONDIMENT,2018,(7):178-181.[doi:10.3969/j.issn.1000-9973.2018.07.039]
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甜味蛋白Monellin及其基因工程()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
178-181
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Sweet Protein Monellin and Its Genetic Engineering
文章编号:
1000-9973(2018)07-0178-04
作者:
赵萌蔡成固刘波*
(齐鲁工业大学(山东省科学院)
Author(s):
ZHAO Meng CAI Cheng-gu LIU Bo*
(College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China)
关键词:
monellin甜味蛋白生化特性基因工程的应用
Keywords:
monellin sweet protein biochemical property application of genetic engineering
分类号:
TS264.9
DOI:
10.3969/j.issn.1000-9973.2018.07.039
文献标志码:
A
摘要:
甜味蛋白monellin是一种高甜度、低热量的天然植物甜味蛋白,因其本身不含糖分,未来有望成为肥胖症、糖尿病和龋齿病等与糖的摄入有关的流行病患者的甜味替代品。但由于其生产成本高、热稳定性低等原因限制了其的大规模工业化生产,因此现阶段研究以实验室研究为主。文章综述了其来源特性、影响蛋白稳定性因素、甜味决定因素,并对其在基因工程方面的研究进展进行了综述。
Abstract:
The sweet protein monellin is natural vegetable sweet protein with high sweetness and low calorie. Because it does not contain sugar, it is expected to become the sweet ness alternative for patients of epidemic diseases such as obesity, diabetes and dental caries which are related to the intake of sugar. However, due to its high production cost and low thermostability, the large-scale industrial production of monellin is limited and the current research is mainly in the laboratory. In this paper, the source, the influencing factors of protein stability and sweetness are reviewed, and the research progress of genetic engineering is introduced

参考文献/References:

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备注/Memo

备注/Memo:
作者简介:赵萌(1993-),女,硕士,研究方向:食品工程; 刘波(1976-),男,副教授,博士,
更新日期/Last Update: 2018-08-08