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 ?
Brazzein doesn't appear to resemble either thaumatin or monellin.
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.
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.
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.