Abstract
The discovery of the sweet-tasting proteins thaumatin I, thaumatin II (Van Der Wel and Loeve, 1972) and monellin (Morris and Cagan, 1972; Van Der Wel, 1972; Morris et al., 1973; Van Der Wel and Loeve, 1973) of plant origin shows us the first macromolecules evoking a specific taste sensation. These proteins are isolated in an electrophoretically pure form by means of water extraction, ultrafiltration, gel filtration and ion-exchange chromatography from the fruits of Thaumatococcus daniellii Benth and Dioscoreophyllum cumminsii Diels respectively, two fruits from tropical Africa.
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© 1974 Springer-Verlag Berlin · Heidelberg
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Van Der Wel, H. (1974). Thaumatin and Monellin, the Intensely Sweet-Tasting Proteins from Tropical African Fruits. In: Jaenicke, L. (eds) Biochemistry of Sensory Functions. Colloquium der Gesellschaft für Biologische Chemie 25.–27. April 1974 in Mosbach/Baden, vol 25. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-66012-2_14
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DOI: https://doi.org/10.1007/978-3-642-66012-2_14
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