| 甜味蛋白和矫味蛋白的研究进展 |
| |
| 引用本文： | 孔建强,赵琦,杨奇志.甜味蛋白和矫味蛋白的研究进展[J].西北植物学报,2003,23(5):815-821. |
| |
| 作者姓名： | 孔建强 赵琦 杨奇志 |
| |
| 作者单位： | 首都师范大学,北京,100037 |
| |
| 基金项目： | 国家自然科学基金项目 A30070488 |
| |
| 摘 要： | 迄今为止，已发现了六种甜味蛋白和一种矫味蛋白，它们具有无毒、安全、热量低等优点，因此有可能取代蔗糖成为一类新型甜味剂。这些蛋白结构虽然都能诱发甜味，但他们结构却不一样。许多生物技术被应用到这类蛋白的研究中，但廉价而安全地把这类蛋白推向市场还需进一步研究。
|
| 关 键 词： | 甜味蛋白 矫味蛋白 研究进展 甜味剂 |
Recent advances of
sweet-tasting proteins and taste-modifying protein |
| |
| Abstract.Recent advances of
sweet-tasting proteins and taste-modifying protein[J].Acta Botanica Boreali-Occidentalia Sinica,2003,23(5):815-821. |
| |
| Authors: | Abstract |
| |
| Abstract: | Six sweet-tasting proteins and one taste-modifying protein have been found since the 1970's. They have advantageous properties of being nontoxic, low-caloric and noncariogenic. So they have the probability to take place of sugar. These proteins can elicit sweet taste, though their structure are different from each other. Many technologies have been applied in studying these proteins, but there are still a lot to do before they went into the market cheaply and safely. |
| |
| Keywords: | sweet-tasting proteins taste-modifying protein thaumatin |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《西北植物学报》浏览原始摘要信息 |
| 点击此处可从《西北植物学报》下载免费的PDF全文 |
|
