The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications - Université de Bourgogne Accéder directement au contenu
Chapitre D'ouvrage Année : 2016

The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications

Résumé

Brazzein is a small heat- and pH-stable sweet-tasting protein isolated from the West African plant, Pentadiplandra brazzeana. Brazzein combines a highly sweet potency, a long history of human consumption, and a remarkable stability, giving it great potential as a natural sweetener. Due to the difficulties of obtaining brazzein from its natural source, several efforts have been made to express brazzein using various heterologous expression systems. This chapter describes the biochemical, structural, sensory, and physiological properties of brazzein. We will summarize the current knowledge of the structure-activity relationship of brazzein. The biotechnological production of brazzein using various expression systems will also be reviewed. Furthermore, the emerging application of brazzein in the food industry to replace traditional sugars by acting as a natural, good, low-calorie sweetener will be discussed.
Fichier non déposé

Dates et versions

hal-01490959 , version 1 (16-03-2017)

Identifiants

  • HAL Id : hal-01490959 , version 1

Citer

Fabrice Neiers, Naumer Christian, Krohn Michael, Loïc Briand. The Recent Development of a Sweet-Tasting Brazzein and its Potential Industrial Applications. Sweeteners, Springer, pp.1-20, 2016, 978-3-319-26478-3. ⟨hal-01490959⟩
148 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More