甜味蛋白特性及其表达的研究进展

Studies on the Characteristics and Expression of Sweet Taste Proteins

甜味蛋白具有高甜味、低热量、无毒、安全等优点,有望成为新型的保健型甜味剂。到目前为止,人们已从植物中获得8种天然甜味蛋白。本文对这8种甜味蛋白的特性、基因工程表达、甜味鉴定方法以及将要面临的挑战和前景等进行了综合分析,为甜味蛋白后续的研究和开发提供指导意义。

Sweet protein has the advantages of high sweetness, low calorie, non-toxic safety, etc., and is expected to become a new type of health-care sweetener. So far, eight natural sweet taste proteins have been obtained from plants. The comprehensive analysis of the sweet protein properties, genetic engineering expression, sweet taste identification methods and challenges and prospects of these 8 proteins has a guiding significance for the subsequent research and development of sweet protein.