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Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure-Sweetness Relationship

J Agric Food Chem. 2024-03; 
Jingnan Zuo, Wei Zheng, Nian Shi, Rong Song, Fei Han, Chen Yang, Jingwen Li, Chao Peng, Bin Li, Yijie Chen
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Gene Synthesis … The complete Brz gene was synthesized by GenScript and optimized with codon usage. The sequence of the synthetic gene (see Supporting Information, Figure S1) consists of 165 bp … Get A Quote

摘要

Brazzein (Brz) is a sweet-tasting protein composed of 54 amino acids and is considered as a potential sugar substitute. The current methods for obtaining brazzein are complicated, and limited information is available regarding its thermal stability. In this study, we successfully expressed recombinant brazzein, achieving a sweetness threshold of 15.2 μg/mL. Subsequently, we conducted heat treatments at temperatures of 80, 90, 95, and 100 °C for a duration of 2 h to investigate the structural changes in the protein. Furthermore, we employed hydrogen-deuterium exchange coupled to mass spectrometry (HDX-MS) to analyze the effect of heating on the protein structure-sweetness relationships. Our results indicated t... More

關鍵詞

HDX-MS, brazzein, heat treatment, structure, thermal stability
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