Brazzein variant having higher sweetness and method for preparing multi-variant
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United States of America Patent
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Nov 26, 2013
Grant Date -
Aug 30, 2012
app pub date -
Aug 28, 2009
filing date -
Aug 28, 2009
priority date (Note) -
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status (Latency Note)
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Abstract
Novel brazzein variants having higher sweetness and the use thereof are provided. The brazzein variants or multi-variants have higher sweetness than a wild-type brazzein protein. Also, a method of preparing the brazzein variants and a food composition for enhancing a sugar content including the same are provided. The brazzein variants or multi-variants have higher sweetness at least twice that of a conventional brazzein protein, and show equivalent properties such as thermal and pH stabilities and high water solubility compared to the conventional brazzein protein. Therefore, a smaller amount of brazzein variants can be used together with a greater amount of other sweeteners such as sucrose, and can be replaced with the other sweeteners. So, the brazzein variants can be widely used as an additive in manufacture of food products.
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International Classification(s)
- C07H:SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTI....
- C12P:FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESI....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- C12N:MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF
- A23J:PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PR....
- C07K:PEPTIDES
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