赵萌,蔡成固,刘波

• 1:齐鲁工业大学(山东省科学院)食品科学与工程学院

摘要(Abstract)：

甜味蛋白monellin是一种高甜度、低热量的天然植物甜味蛋白,因其本身不含糖分,未来有望成为肥胖症、糖尿病和龋齿病等与糖的摄入有关的流行病患者的甜味替代品。但由于其生产成本高、热稳定性低等原因限制了其的大规模工业化生产,因此现阶段研究以实验室研究为主。文章综述了其来源特性、影响蛋白稳定性因素、甜味决定因素,并对其在基因工程方面的研究进展进行了综述。

关键词(KeyWords)： monellin;甜味蛋白;生化特性;基因工程的应用

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 赵萌,蔡成固,刘波

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