T7638
Thaumatin from Thaumatococcus daniellii
Synonym(s):
Thaumatin Protein
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25 MG
$149.00
250 MG
$694.00
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$2,340.00
About This Item
UNSPSC Code:
12352202
NACRES:
NA.56
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biological source
plant (Thaumatococcus daniellii)
Quality Level
form
powder
mol wt
~22 kDa
storage temp.
2-8°C
1 of 4
This Item | M7755 | L4765 | I3657 |
|---|---|---|---|
| biological source plant (Thaumatococcus daniellii) | biological source - | biological source bovine colostrum | biological source mouse |
| form powder | form - | form powder | form lyophilized powder |
| mol wt ~22 kDa | mol wt - | mol wt ~90 kDa | mol wt ~35 kDa by SDS-PAGE (reducing), calculated mol wt 29.4 kDa |
| storage temp. 2-8°C | storage temp. - | storage temp. 2-8°C | storage temp. −20°C |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 200 |
General description
Application
Thaumatin from Thaumatococcus daniellii has been used:
- as a positive control/standard to detect the amount of recombinant thaumatin in the milk of transgenic mice using western blot[2]
- as a standard to compare its retention time with Vitis vinifera thaumatin-like proteins (VVTL1) occurring in free-run juice and determine the pathogenesis-related protein content in grape juices[4]
- as a model protein to study its interaction with free and ligated decavanadate[5]
Biochem/physiol Actions
Recently it was shown the over expression of the thaumatin gene from Thaumatococcus daniellii in tomatoes caused the fruit to have a sweeter taste, suggesting that thaumatin could be used to enhance the taste of various foods. [6]
Thaumatin is a zero-calorie sweetener and flavor enhancer that finds its use in food industries. It has antifungal activity and elicits protective functions in plants. Thaumatin is useful in pharmaceutics as it is a constituent of special low-calorie diets.[1]
Analysis Note
A mixture of thaumatin I and thaumatin II with traces of other sweet proteins.
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Tetsuya Masuda et al.
Journal of bioscience and bioengineering, 102(5), 375-389 (2006-12-26)
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 identified as sweet-tasting proteins. However, no common
E C Zemanek et al.
Critical reviews in food science and nutrition, 35(5), 455-466 (1995-09-01)
The thaumatins are a class of intensely sweet proteins isolated from the fruit of the tropical plant Thaumatococcus danielli. Thaumatin is approved for use in many countries and has application as both a flavor enhancer and a high-intensity sweetener. The
Modification of tomato taste in transgenic plants carrying a thaumatin gene from Thaumatococcus daniellii Benth.
Bartoszewski, G.
Plant Breeding, 122, 347-351 (2003)
Natural Food Additives, Ingredients and Flavourings (2012)
Expression of functional plant sweet protein thaumatin II in the milk of transgenic mice
Lu R, et al.
Food and Bioproducts Processing, 125, 222-227 (2021)
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