monellin


Also found in: Dictionary, Medical, Wikipedia.

monellin

[mə′nel·ən]
(biochemistry)
A sweet protein obtained from the African plant Dioscorephyllum cumminisii, in its natural form, it consists of two polypeptide chains and is 3000 times sweeter than sucrose on a weight basis.
References in periodicals archive ?
A milieu of potential natural HIS sweetening molecules exist, including brazzein, pentadin, curculin, mabinlin, miraculin, monellin and thaumatin, all of which are established natural polypeptide/ protein-based sweeteners.
Artificial Sugars sweeteners D-amino acids Sweet proteins Examples: Examples: Examples: Examples: * sucrose * saccharin * D-alanine * monellin * fructose * aspartame * D-phenylalanine * curculin * glucose * neotame * D-serine * thaumatin * maltose * sucralose Found in: Found in: Found in: Found in: * aged cheese * serendipity * fruits * candy * aged meat berry * milk * breakfast * Curculigo * pasta bars latifolia * honey * canned berries fruits * Thaumatococcus * soft daniellii drinks berries SOURCE: J.
Scientists already know the structures of two other sweet proteins, thaumatin and monellin (SN: 5/10/97, p.
Brazzein doesn't appear to resemble either thaumatin or monellin.
Called monellin, the protein is 3,000 times sweeter than sugar and 15 times sweeter than aspartame.
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.