Description
| Application: | Analytical RP-HPLC, Analytical SEC, SDS-PAGE For research use only! |
| Identity: | Pentadiplandra brazzeana, recombinant from yeast (Hansenula polymorpha), confirmed by LC-MS |
| Size: | 53 amino acids; MWcalc. = 6.4 kDa |
| Purity: | > 95 % by RP-HPLC |
| Condition: | Lyophilized |
| Storage: | Store at 18 – 24 °C. |
| Reconstitution: | Re-dissolve in 1.0 ml sterile water or sterile PBS; final concentration 0.9 – 1.1 mg/ml; store at 2 – 8 °C; reconstituted product is stable for at least one week |
| Expression system: | Hansenula polymorpha (yeast) |
| Composition: | Animal component free |
Artificial sweetener produced recombinant in yeast Hansenula polymorpha
Brazzein is an intensely sweet-tasting protein with high water solubility, heat stability, and taste properties resembling those of carbohydrate sweeteners. Brazzein was isolated in two forms from the fruit of the West African climbing plant Pentadiplandra brazzeana Baillon plant. Along with pentadin, which was discovered in 1989, brazzein is the second sweet protein that was discovered in this fruit. The major form contains a pyroglutamate at its N-terminus, while the minor form lacks this N-terminal pyroglutamate. The major form has an intrinsic sweetness 500 times sweeter than sucrose in weight-weight comparisons (9.500 times higher on a per-molecule basis). Brazzein is a thermally stable protein sweetener that is not destroyed when exposed to a temperature of 80 °C for 4 h (Ming & Hellekant, FEBS Letters, 1994) or 98 °C for 2 h (Hellekant & Danilova, Chemical Senses, 2005).
left: RP-HPLC, C18, 2.7 µm, 2.0 x 100mm right: analytical SEC 7.6 x 300mm
