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Synthesis and characterization of the sweet protein brazzein

✍ Scribed by Izawa, Hiroyuki; Ota, Masafumi; Kohmura, Masanori; Ariyoshi, Yasuo


Book ID
121197478
Publisher
Wiley (John Wiley & Sons)
Year
1998
Tongue
English
Weight
544 KB
Volume
39
Category
Article
ISSN
0006-3525

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The thermostable sweet protein brazzein consists of 54 amino acid residues and has four intrumolecular disulfide bonds, the location qf which is unknown. We found that bruzzein resists enzymatic hydrol-vsis at enzyme/substrute ratios ( w / w ) of 1:100-1:10 at 35-40Β°C for 24-48 h. Brazzein wus hjdro

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