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 brazzein and pentadin, sweet tasting proteins.Pentadiplandra brazzenna Baillon bears red berries that are about 2 inches in diameter and contain the sweet tasting proteins, Brazzein and Pentadin, as discussed above. Brazzein and Pentadin are extracted from the same fruit however Pentadin is extracted from the fruit after it is heat-dried and Brazzein is extracted from the fresh form of the fruit.
The difference of Pentadin and Brazzein
Pentadin is the second protein discovered in Oubli (Pentadiplandra brazzeana) and is similar to Brazzein, the first protein discovered from Pentadiplandra brazzeana. More structural analysis has been done on Brazzein than on Pentadin and it is difficult to understand the particular structure of Pentadin however, some of the structural properties of Brazzein can be applied to Pentadin. Brazzein contains two regions that are particularly critical for the sweetness of the protein, the N- and C- terminus of the protein, and a region of the protein that contains the flexible loop around Arg43. The exact properties for Pentadin are unknown, however we can apply particular regions of the N- and C- terminus regions to the structure of Pentadin as they are both derived from the same fruit(Pentadiplandra brazzeana).
The application of Pentadin
1.Pentadin Powder can be used as raw material.
(1)Pentadin Powder can be added in wine, fruit juice, bread, cake, cookies, candy and other foods.
(2) Pentadin Powder can reprocess the specific products.
2. Pentadin Powder can be used as food additives.
(1) Pentadin Powder can improve the color, fragrance and taste of food.
(2) PentadinPowder can improve the nutritional value of food.