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Table 1 Comparison of thaumatin, monellin, mabinlin, pentadin, brazzein, curculin and miraculin.

From: Sweet proteins – Potential replacement for artificial low calorie sweeteners

  Thaumatin Monellin Mabinlin Pentadin Brazzein Curculin Miraculin
Source Thaumatococcus danielli Benth Dioscoreophyllum cumminsii Diels Capparis masakai Levl Pentadiplandra brazzeana Baillon Pentadiplandra brazzeana Baillon Curculingo latifolia Richadella dulcifica
Geographic distribution West Africa West Africa China West Africa West Africa Malaysia West Africa
Variants I, II, a, b, ca - I, II- a, III, IVa - - - -
Sweetness factor (weight basis) 3000 3000 100 500 2000 550 -
Molecular mass (active form, kDa) 22.2 10.7 12.4 12.0b 6.5 24.9 98.4
Amino acids 207 45 (A chain)
50 (B chain)
33 (A chain)
72 (B chain)
? 54 114 191
Active form Monomer Dimer (A + B) Dimer (A + B) ? Monomer Dimer (A + A) Tetramer (A+A+A+A)
  1. Source: Adapted from Kurihara (1994). aAt least five different forms of thaumatin (Lee et al., 1988) and four different forms of mabinlin (Nirasawa et al., 1994) have been identified. bA chromatographic fraction containing a 12-kDa protein was sweet. This same fraction, when subjected to electrophoresis under non-reducing conditions showed bands in the region between 22 and 41 kDa, suggesting the presence of subunits.