Brazzein is the smallest, most heat-stableand pH-stable member of the set of proteins known to have intrinsic sweetness. The protein, consisting of 54 amino acid residues, is reported to be between 500 and 2000 times sweeter than sucrose and represents…
Brazzein is a sweet-tasting protein extracted from the West African fruit of the climbing plant Oubli (Pentadiplandra brazzeana Baillon). It was first isolated as an enzyme by University of Wisconsin-Madison in 1994. With pentadin, discovered in 1989, brazzein is the second…
Brazzein is a sweet protein that was isolated from the fruit of the West African climbing plant Oubli (Pentadiplandra brazzeana Baillon). Along with pentadin, which was discovered in 1989,.On a weight basis, brazzein is 500 times sweeter than sucrose when…
Pentadin is an aqaeous extract from the pulp of the plant Pentadiplandra brazzeana Baillon (Pentadiplandraceae) yielded a strong sweet-tasting material. Pentadin’s sweetness intensity of the whole protein was ˜ 500 times that of sucrose on a weight basis. This sweet…
Pentadin is a sweet protein separated from the seed pulp of Pentadiplandra brazzeana in the tropical forests of African countries. Pentadin exhibits a molecular weight of 12-kDa, with ca. 500 times the sweetness level than sucrose . It retains its…
Pentadin was discovered in 1994,a sweet-tasting proteinsdiscovered in the African fruit, Pentadiplandra brazzeana. Pentadiplandra brazzeana consists of a red outer-shell that contains three to five seeds inside of it, which are covered by a layer of red pulp that contain…
Pentadin extract from the fruit of oubli(Pentadiplandra brazzeana Baillon,the fruit has been consumed by the apes and the natives for a long time. The berries of the plant were incredibly sweet African locals call them “j’oublie” (French for “I forget”)…
In 1989,Pentadin discovered and isolated in the fruit of oubli (Pentadiplandra brazzeana Baillon), a climbing shrub growing in some tropical countries of Africa. It’s i a sweet-tasting proteinare ususally used in the treatment of diabetes, obesity, and other metabolic disorders…
Glycyrrhetinic acid, also known as glycyrrhizic acid aglycone, is a triterpenoid compound derived from the hydrolysis of glycyrrhizin, a major constituent of licorice root (Glycyrrhiza glabra). Its chemical formula is C30H46O4. Structural Information: IUPAC Name: (3β)-3-Hydroxy-11-oxo-18α,20β-olean-12-en-29-oic acid Molecular Formula: C30H46O4…