-
- MASUDA Tetsuya
- Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
-
- IDE Nobuyuki
- Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University
-
- OHTA Keisuke
- Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
-
- KITABATAKE Naofumi
- Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
この論文をさがす
抄録
Thaumatin, an intensely sweet-tasting protein used as a sweetener, was secreted by the methylotrophic yeast Pichia pastoris. Approximately 100 mg L-1 of recombinant thaumatin I was obtained using an expression vector which possesses three copies of the thaumatin gene containing the 22-amino acid pre-sequence. Expression yield was about three-fold higher than when the α-factor secretion signal from Saccharomyces cerevisiae was used. The circular dichroism and tryptophan fluorescence spectra for recombinant thaumatin I were almost the same as those for plant thaumatin. Large amounts of homogeneous recombinant thaumatin allowed for preparation of high-quality crystals in the presence of cryoprotective glycerol used in high-resolution x-ray structural analysis to help further understand the perception of the sweet taste of thaumatin.
収録刊行物
-
- Food Science and Technology Research
-
Food Science and Technology Research 16 (6), 585-592, 2010
公益社団法人 日本食品科学工学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001204459701632
-
- NII論文ID
- 10027497938
-
- NII書誌ID
- AA11320122
-
- ISSN
- 18813984
- 13446606
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- Crossref
- CiNii Articles
- KAKEN
-
- 抄録ライセンスフラグ
- 使用不可
