Mar 18, 1976

The structure of monellin and its relation to the sweetness of the protein

Biochimica Et Biophysica Acta
Z Bohak, S L Li


The sweet protein monellin [1-3] has been shown to consist of two non-identical subunits of 50 and 42 amino acid residues, which were separated electrophoretically and chromatographically. Automatic sequential Edman degradation gave the complete sequence of the longer subunit, and a partial sequency of the shorter one. It was found that the sweetness of monellin requires the undissociated molecule. The individual subunits were not sweet, neither did they block the sweet sensation of sucrose or monellin. Blocking of the single SH of monellin abolished its sweetness as did reaction of the single methionyl residue with CNBr. Since the cysteinyl and methionyl residues appear to be adjacent, it is suggested that this part of the molecule is essential for its sweetness.

Mentioned in this Paper

Taste Perception
Sulfhydryl Compounds
Plasma Protein Binding Capacity
Protein Conformation
Chromatography, Gas-Liquid
Cyanogen Bromide

About this Paper

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