Improved Secretory Production of the Sweet-Tasting Protein, Brazzein, in Kluyveromyces lactis.
High-fructose corn syrup and sugar are on the outs with calorie-wary consumers. As a result, low- and no-calorie alternatives have become popular, and soon, there could be another option that tastes more sugar-like than other substitutes. Scientists report in ACS’ Journal of Agricultural and Food Chemistry a step toward commercial production of a fruit protein called brazzein that is far sweeter than sugar – and has fewer calories. Brazzein has high stability over a wide range of pH values and temperatures, due to its four disulfide bridges.
Brazzein first attracted attention as a potential sugar substitute years ago. Making it in large amounts, however, has been challenging...
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