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monellin

   Also found in: Wikipedia 0.01 sec.
monellin [mə′nel·ən]
(biochemistry)
A sweet protein obtained from the African plantDioscorephyllum cumminisii, in its natural form, it consists of two polypeptide chains and is 3000 times sweeter than sucrose on a weight basis.
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Scientists already know the structures of two other sweet proteins, thaumatin and monellin (SN: 5/10/97, p.
Protein's shape may give extra-sugary taste by Wu, Corinna / Science News
First isolated by scientists at the Monell Chemical Senses Center in Philadelphia in 1972, monellin comes from a very sweet, orange-red berry native to West Africa.
Yeast make berry sweet sugar substitute by Science News
In its natural form, monellin loses sweetness during heating because its two interlacing strings of amino acids are unbound and tend to separate at high temperatures.
'Marriage' makes sugary bands stay sweet by Raloff, Janet / Science News
 
 
 
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