Curculin
| Curculin-1 ( Curculigo latifolia ) | ||
|---|---|---|
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| Structure of the homodimer according to PDB 2DPF | ||
| Mass / length primary structure | 114 amino acids | |
| Secondary to quaternary structure | Homo / heterodimer | |
| Identifier | ||
| Gene name (s) | CUR09 | |
| External IDs | ||
Curculin is a sweet-tasting protein found in the fruits of the monocotyledonous Malay plant Molineria latifolia ( Malay lumbah ) from the Hypoxidaceae family . The primary structure consists of 114 amino acids .
Its sweetness in relation to sucrose is 550 times higher in a 6.8% solution . The sweet taste brought about by curculin only lasts a few minutes. Besides, it has to transform the property sour taste in a sweet taste, making it a taste modifiers (Engl. Taste modifier ).
Individual evidence
- ↑ UniProt P19667
- ↑ H.-D. Belitz et al .: Textbook of Food Chemistry. 5th ed., Springer, Berlin a. a. 2001. p. 430 f.
literature
- H. Yamashita et al .: Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. In: Journal of Biological Chemistry. 1990, 15770-15775, 265 (26), PMID 2394746 .
- E. Kurimoto et al .: Curculin exhibits sweet-tasting and taste-modifying activities through its distinct molecular surfaces. In: Journal of Biological Chemistry. 282 (46), 2007, 33252-33256, PMID 17895249 .