Brazzein was a new sweet and thermostable protein that can be isolated from the fruit of P. brazzeana [. The thermostability of the brazzein solution was evaluated by incubation at 98 °C for 2 h and at 80 °C for 4.5 h. The results show that brazzein does not lose sweetness, which is an indicator of protein stability at high temperature . In addition to its sweetness and thermostability, brazzein exhibits high water solubility (more than 7.7 mM) and an isoelectric point of 5.4 .
Brazzein can be extracted from P. brazzeana using buffer solutions, such as phosphate buffer, and can then be precipitated with ammonium sulfate. However, growing P. brazzeana is difficult, and brazzein production and extraction have low yields and are expensive.
Basic Information of Brazzein
Source: Pentadiplandra Brazzeana Baillon
Assay: 98%
Usage: Sweetening Agent
Appearance: White Fine Powder
The application of Brazzein
Brazzein is a commodity with a wide range of industrial applications, characterizes the Brazzein Market, a vibrant sector within the larger financial landscape. Brazzein is a rare organic substance that is mostly found in particular plant species. Because of its special chemical characteristics, it is used extensively in a variety of industries, including cosmetics, agriculture, and pharmaceuticals.
In the Brazzein Market, quality is critical and includes strict requirements for product consistency, purity, and dependability. Owing to pentadin’s importance in vital sectors like healthcare and agriculture, stakeholders place a high priority on strict adherence to quality control procedures to guarantee the efficacy and safety of the product.