Taste-Modifying Protein from Miracle Fruit
- 20 September 1968
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 161 (3847), 1241-1243
- https://doi.org/10.1126/science.161.3847.1241
Abstract
The active principle of miracle fruit (Synsepalum dulcificum) is a basic glycoprotein with a probable molecular weight of 44,000. Application of the protein to the tongue modifies the taste so that one tastes sour substances as sweet.Keywords
This publication has 3 references indexed in Scilit:
- Taste Modifiers, Taste-Modifying Properties of Miracle Fruit (Synsepalum Dulcificum)Journal of Agricultural and Food Chemistry, 1965
- Estimation of the molecular weights of proteins by Sephadex gel-filtrationBiochemical Journal, 1964
- Biochemical Studies on CarbohydratesThe Tohoku Journal of Experimental Medicine, 1953