2011年8月
Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying Protein
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
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- 巻
- 75
- 号
- 8
- 開始ページ
- 1600
- 終了ページ
- 1602
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1271/bbb.110081
- 出版者・発行元
- TAYLOR & FRANCIS LTD
Neoculin, a sweet protein found in the fruit of Curculigo latifolia, has the ability to change sourness into sweetness. Neoculin turns drinking water sweet, indicating that non-acidic compounds may induce the sweetness. We report that ammonium chloride and certain amino acids elicit the intense sweetness of neoculin. Neoculin can thus sweeten amino acidenriched foods.
- リンク情報
- ID情報
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- DOI : 10.1271/bbb.110081
- ISSN : 0916-8451
- eISSN : 1347-6947
- Web of Science ID : WOS:000294531200032