트러플 유래 감미 단백질

• Main Authors: NADAL MARINA, GRAVINA STEPHEN A, SHARKEY BRENDAN, HAN ASHLEY, CHANG HYUNG, WESTGATE ANTHONY, CLARK ANTHONY J, STRASSBURGER EVAN, GUO ZHEYUAN, ALKOTAINI BASSAM, HAHN ALAN D, MEILEN JOSEPH
• Format: Patent
• Language: Korean
• Published: 28.02.2023
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

새로 규명된 진균의 단맛 변형 단백질 및 상기 단백질을 코딩하는 cDNA가 기재되어 있다. 구체적으로, 단맛 활성화에 활성인 Myd 단백질 및 이를 코딩하는 cDNA가 이러한 cDNA를 분리하고 이러한 단백질을 분리 및 발현하는 방법과 함께 설명된다. 또한 본 발명의 단백질을 포함하는 감미 조성물의 용도 및 경구 투여용 제품에 개선된 풍미를 제공하는 방법이 개시되어 있다. Newly identified fungal sweet-taste modifying proteins, and the cDNA encoding said proteins are described. Specifically, Myd proteins active in sweet taste activation, and the cDNA encoding the same, are described, along with methods for isolating such cDNA and for isolating and expressing such proteins. Also disclosed is use of a sweetening composition which includes the proteins of the invention, and methods to provide improved flavor to a product for oral administration.