Art

J-GLOBAL ID：201402237732407962   Reference number：14A0098025

甘味タンパク質ソーマチンの苦味抑制機構の解明

Author (1)： MASUDA TETSUYA (京大 大学院農学研究科)
Material： 日本食品化学研究振興財団研究成果報告書  (Annual Report. Japan Food Chemical Research Foundation)
Issue： 19  Page： 87-91  Publication year： Dec. 16, 2013 
JST Material Number： L5492A  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *thaumatin ,...
Semi thesaurus term： Bitter-Masking ,...

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JST classification (3)： Other senses  (EJ13040X) ,  Seasonings,spices(=condiments)  (FJ10010W) ,  Food additives  (FJ10020H)

Reference (28)：

• Janusz, J.M.: p. 1-46. In Grenby, T.H. (ed.), Progress in sweeteners, Elsevier Science Publishers LTD, England (1989).
• van der Wel, H. and Loeve, K.: Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth. Eur. J. Biochem., 31, 221-225 (1972).
• van der Wel, H.: Isolation and characterization of the sweet principal for Dioscoreophyllum cumminsii (Stapp DieIs. FEBS lett., 21, 88-90 (1972).
• Moris, J.A. and Cagan, R.H.: Purification of monellin, the sweet principal for Dioscoreophyllum cumminsii. Biochim. Biophys. Acta, 261, 114-122 (1972).
• Liu, X., Hu, Z., Maeda, S., Aiuchi, T., Nakaya, K., and Kurihara, Y. Purification, complete amino acid sequence and structure characterization of the heat stable sweet protein, mabinlin II. Eur. J. Biochem., 211, 281-287 (1993).

Terms in the title (4)： 甘味 ,  タンパク質 ,  ソーマチン ,  苦味抑制