BRAZZEIN, A NEW HIGH-POTENCY THERMOSTABLE SWEET PROTEIN FROM PENTADIPLANDRA-BRAZZEANA-B

We have discovered a new high-potency thermostable sweet protein, whic h we name brazzein, in a wild African plant Pentadiplandra brazzeana B aillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. It s sweetness is not destroyed by 80 degrees C for 4 h. Brazzein is comp rised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.