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Sweet rewards for sharp tasting fruit

Rural Research ( 172): 15-16

Sweet rewards for sharp tasting fruit

The potential of native Australian citrus species (Eremocitrus glauca (desert lime) and Microcitrus spp.) as drought-resistant commercial fruit crops (for fresh fruits or processing) and, in the case of some of the hybrids with brightly coloured fruits, as ornamental plants, is discussed.

Accession: 002973953

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Suami, T.; Hough, L., 1991: Molecular mechanisms of sweet taste 1. sweet and non sweet tasting amino acids. A novel mechanism is proposed for the AH/B interaction of sweet molecules, such as D-.alpha.-amino acids with the L-asparagine unit at the N-terminus of a receptor protein which has a right-handed .alpha.-helical conformation. The lipophilic, disp...

Ide, N.; Sato, E.; Ohta, K.; Masuda, T.; Kitabatake, N., 2009: Interactions of the sweet-tasting proteins thaumatin and lysozyme with the human sweet-taste receptor. This study investigated the sweetness of the sweet-tasting protein thaumatin and lysozyme by both an in vitro cell-based assay and an in vivo sensory analysis to elucidate the differences between in vitro and in vivo response profiles. Hek293 cell...

Anonymous, 1980: Monellin, a sweet-tasting protein, and the biochemistry of sweet taste. In order to identify a sugar-binding protein in taste buds which would function as a taste receptor for sugar molecules, labelled monellin was bound to papillae of bovine and human tongues. Monellin is a tropical plant protein 3,000 times sweeter...

Bassoli, A.; Drew, M.G.B.; Merlini, L.; Morini, G., 2002: General pseudoreceptor model for sweet compounds: a semiquantitative prediction of binding affinity for sweet-tasting molecules. The chemical structures of sweet compounds are very different, ranging from sugars to amino acids and peptides or other compounds such as saccharin. The biological mechanism underlying the generation of sweet taste is still unknown, although in th...

Assadi Porter, F.M.; Aceti, D.; Markley, J.L., 1999: Insights from mutagenesis studies about the sweet determinant sites of brazzein, a small, heat stable, sweet-tasting protein. FASEB Journal 13(7): A1394, April 23

Berlec, A.; Jevnikar, Z.; Majhenic, A.Canzek.; Rogelj, I.; Strukelj, B., 2006: Expression of the sweet-tasting plant protein brazzein in Escherichia coli and Lactococcus lactis: a path toward sweet lactic acid bacteria. Brazzein is an intensely sweet-tasting plant protein with good stability, which makes it an attractive alternative to sucrose. A brazzein gene has been designed, synthesized, and expressed in Escherichia coli at 30 degrees C to yield brazzein in...

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Nygren, I.T.; Gustafsson, I.B.; Johansson, L., 2003: Effects of tasting technique - sequential tasting vs. mixed tasting - on perception of dry white wine and blue mould cheese. The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting)...

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