Linked Life Data

7583017

Source:http://linkedlifedata.com/resource/pubmed/id/7583017

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
1995-11-30
pubmed:abstractText
Curculin elicited a sweet taste. After the sweetness of curculin diminished, application of deionized water or an acid to the tongue induced a sweet taste. The maximum sweetness of curculin itself was equivalent to the sweetness of 0.35 M sucrose. The maximum sweetness induced by 0.02 M citric acid or deionized water after curculin dissolved in a buffer of pH 6.0 was held in mouth for 3 min was also equivalent to that of 0.35 M sucrose. The sweetness induced by deionized water was completely suppressed by the presence of 1 mM CaCl2 or MgCl2, while that induced by an acid was not suppressed by the presence of divalent cations. Based on these results, the mechanism of the taste-modifying activity was discussed. Stability of curculin was examined under various conditions. The taste-modifying activity of curculin was unchanged when curculin was incubated at 50 degrees C for 1 h between pH 3 and 11.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0379-864X
pubmed:author
pubmed:issnType
Print
pubmed:volume
20
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
239-43
pubmed:dateRevised
2011-11-17
pubmed:meshHeading
pubmed:year
1995
pubmed:articleTitle
Activity and stability of a new sweet protein with taste-modifying action, curculin.
pubmed:affiliation
R & D Division, Asahi Denka Kogyo Co. Ltd. Tokyo, Japan.
pubmed:publicationType
Journal Article, Comparative Study