Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Mabinlin"'
Autor:
Pierre Rougé, Annick Barre
Publikováno v:
Revue Française d'Allergologie. 57:203-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc6a7a033352913f43e08fdafd1ff519
https://doi.org/10.1016/j.reval.2017.01.004
https://doi.org/10.1016/j.reval.2017.01.004
Autor:
Mark J. Guiltinan, Tatiana N. Laremore, Edward Q. Kaiser, Siela N. Maximova, Nicolas Niemenak
Publikováno v:
Journal of Plant Physiology. 180:49-60
Two dimensional electrophoresis and nano-LC–MS were performed in order to identify alterations in protein abundance that correlate with maturation of cacao zygotic and somatic embryos. The cacao pod proteome was also characterized during developmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca4a9dfa41cf950853fc9e6dbaf03ab2
https://doi.org/10.1016/j.jplph.2015.02.011
https://doi.org/10.1016/j.jplph.2015.02.011
Publikováno v:
World Journal of Microbiology and Biotechnology. 31:557-567
Sweet plant proteins, which are safe, natural, low-calorie sweeteners, may be suitable replacements for sugars in the food and beverage industries. Mabinlin II, a sweet plant protein, shows the most pronounced heat stability and acid resistance of an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2d256d6dd46316d5e2f32e757f656ba
https://doi.org/10.1007/s11274-015-1809-2
https://doi.org/10.1007/s11274-015-1809-2
Autor:
Rougé, Pierre, Barre, Annick
Publikováno v:
Revue francaise d'allergologie
Revue francaise d'allergologie, Elsevier, 2017, 57 (3), pp.203-205. ⟨10.1016/j.reval.2017.01.004⟩
Revue francaise d'allergologie, 2017, 57 (3), pp.203-205. ⟨10.1016/j.reval.2017.01.004⟩
Revue francaise d'allergologie, Elsevier, 2017, 57 (3), pp.203-205. ⟨10.1016/j.reval.2017.01.004⟩
Revue francaise d'allergologie, 2017, 57 (3), pp.203-205. ⟨10.1016/j.reval.2017.01.004⟩
International audience; PlanÉdulcorants d’origine végétaleAllergénicité de la thaumatine et des protéines thaumatin-likeAllergénicité des autres édulcorantsConclusionDéclaration de liens d’intérêts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::150317f633c679dba56e3c7e44891b84
https://hal-univ-tlse3.archives-ouvertes.fr/hal-03152182
https://hal-univ-tlse3.archives-ouvertes.fr/hal-03152182
Akademický článek
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Autor:
Shashank K. Pandey, Akula Nookaraju, Se Won Park, Ko Eun Young, Se Jin Hong, Suk Keun Park, Chandrama Prakash Upadhyaya
Publikováno v:
Scientia Horticulturae. 127:1-15
The quality of fruits and vegetables is mainly dependant on the sweetness determined by the level of soluble sugars such as glucose, fructose and sucrose. Other fruit quality parameters include Brix content, acidity, aroma, color, size and shape. Tot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e253849e14db97d52885b3b359f31105
https://doi.org/10.1016/j.scienta.2010.09.014
https://doi.org/10.1016/j.scienta.2010.09.014
Publikováno v:
Functional & Integrative Genomics. 9:351-361
Mabinlin II is one of the major sweet proteins stored in the seeds of Capparis masaikai Lévl. Its promoter region (779 bp) located 5' upstream of the mabinlin II gene has been isolated and named as MBL-779 (GenBank accession number, EU014073). This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ec1f389821b5119691c1fa1207f01d2
https://doi.org/10.1007/s10142-009-0117-z
https://doi.org/10.1007/s10142-009-0117-z
Publikováno v:
Journal of Structural Biology. 162:50-62
The crystal structure of a sweet protein Mabinlin II (Mab II) isolated from the mature seeds of Capparis masaikai Levl. grown in Southern China has been determined at 1.7A resolution by the SIRAS method. The Mab II 3D structure features in an "all al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c7d4a74329dcbe36c2acdbe2ed87ace
https://doi.org/10.1016/j.jsb.2007.12.007
https://doi.org/10.1016/j.jsb.2007.12.007
Publikováno v:
Revue francaise d'allergologie
Revue francaise d'allergologie, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, Elsevier, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
Revue francaise d'allergologie, Elsevier, 2015, 55 (5), pp.363-371. ⟨10.1016/j.reval.2014.05.010⟩
International audience; Plant proteins with sweet-tasting properties are increasingly used as substitutes for low-calorie sweeteners in the food industry. Thaumatin, the sweet protein isolated from the aril of the katemfe fruit (Thaumatococcus daniel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7e898421b0119a9e708b3ac78dacc9e
https://ut3-toulouseinp.hal.science/hal-03224044
https://ut3-toulouseinp.hal.science/hal-03224044
Autor:
Tetsuya Masuda, Naofumi Kitabatake
Publikováno v:
Journal of Bioscience and Bioengineering. 102:375-389
Most proteins are tasteless and flavorless, while some proteins elicit a sweet-taste response on the human palate. Six proteins, thaumatin, monellin, mabinlin, brazzein, egg lysozyme, and neoculin (previously considered as curculin) have been identif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b8641258d9952ae9ac36c9f869dcf05
https://doi.org/10.1263/jbb.102.375
https://doi.org/10.1263/jbb.102.375