Expression of the sweet protein brazzein in maize for production of a new commercial sweetener

Autor: Miranda Poage, Carol Drees, Robert Love, Susan L. Woodard, Kevin Thompson, Jeffrey R. Lane, Zivko L. Nikolov, Michael E. Horn, John Howard, Robin Harkey, Christopher A Brooks, Donna K. Barker, Rich Clough, Joseph M. Jilka, Elizabeth E. Hood, Donna E. Delaney, Katherine K. Beifuss, Stephen J. Streatfield, Jocelyne M. Mayor, Barry J. Lamphear
Rok vydání: 2004
Předmět:
Zdroj: Plant Biotechnology Journal. 3:103-114
ISSN: 1467-7652
1467-7644
DOI: 10.1111/j.1467-7652.2004.00105.x
Popis: Summary The availability of foods low in sugar content yet high in flavour is critically important to millions of individuals conscious of carbohydrate intake for diabetic or dietetic purposes. Brazzein is a sweet protein occurring naturally in a tropical plant that is impractical to produce economically on a large scale, thus limiting its availability for food products. We report here the use of a maize expression system for the production of this naturally sweet protein. High expression of brazzein was obtained, with accumulation of up to 4% total soluble protein in maize seed. Purified corn brazzein possessed a sweetness intensity of up to 1200 times that of sucrose on a per weight basis. In addition, application tests demonstrated that brazzein-containing maize germ flour could be used directly in food applications, providing product sweetness. These results demonstrate that high-intensity sweet protein engineered into food products can give sweetener attributes useful in the food industry.
Databáze: OpenAIRE
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