甜味蛋白研究进展

Progress on the Study of Sweet-tasting Proteins

甜味蛋白是一类具有高甜度、低热卡、多功能的天然甜味剂。但要从几种古老的植物中提取甜味蛋白较为困难 ,且难以开发和利用。随着生物技术的发展 ,尤其是利用基因工程技术将甜味蛋白基因克隆到微生物细胞中 ,构建产甜味蛋白的基因工程菌 。

Sweet-tasting proteins are considered as a natural sweeteners and flavor enhancers, which have many characters such as intense sweet, low-calorie and multifunction. It is relatively difficult to purify, exploit and utilize the sweet-tasting protein from several ancient plants. So the development of the sweet-tasting proteins has been rather slow. With the development of the biotechnology, especially, the use of gene engineering in investigating the expression of the sweet-tasting proteins gene in some microbial cells, open up a new avenue for production of sweet-tasting proteins. ;