monellin


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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 ?
Cagan, "Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii," BBA General Subjects, vol.
Brazzein doesn't appear to resemble either thaumatin or monellin. In fact, its structure has more in common with some scorpion toxins and plant defense proteins.
Comparing the structure of brazzein, which is smaller and more rigid, to those of thaumatin and monellin may allow researchers to understand how all three bind to sweet taste receptors, he adds.
Called monellin, the protein is 3,000 times sweeter than sugar and 15 times sweeter than aspartame.
Monellin, its far smaller chemical cousin, has proved more adaptable.