Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/18944
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dc.contributor.authorHuang, Xuhua.-
dc.date.accessioned2009-08-25T08:44:42Z-
dc.date.available2009-08-25T08:44:42Z-
dc.date.copyright2009en_US
dc.date.issued2009-
dc.identifier.urihttp://hdl.handle.net/10356/18944-
dc.description.abstractBrazzein, isolated from the fruit of the wild African plant Pentadiplandra brazzeana Baillon, is one of the few sweet proteins discovered to date. Being one of the sweetest sweet protein with the highest water solubility, brazzein retains its sweetness for 2 hours at 98 oC. Increasing the heat stability or sweetness profile of the brazzein protein would result in its wider usage in the food industry, thus benefiting many on health issues such as obesity and diabetes. The synthetic wild type brazzein gene was first constructed, and used in the synthesis of a new brazzein variant called the cyclised brazzein in which the N-terminus of brazzein is directly linked to its C-terminus through a peptide bond. The circulisation technique is based on an intein-mediated protein ligation mechanism discovered by New England Biolabs, Inc.. The protein was RP-HPLC purified and its molecular weight was confirmed by MALDI-MS. Although the sweet profile of the cyclised brazzein does not look promising from preliminary studies, the protocol developed here could be referred upon in the further development of other cyclised analogs of brazzein.en_US
dc.format.extent36 p.en_US
dc.language.isoenen_US
dc.rightsNanyang Technological University-
dc.subjectDRNTU::Science::Biological sciences::Geneticsen_US
dc.titleStructure-activity study of a sweet protein.en_US
dc.typeFinal Year Project (FYP)en_US
dc.contributor.supervisorLiu Chuan Faen_US
dc.contributor.schoolSchool of Biological Sciencesen_US
dc.description.degreeBachelor of Science in Biomedical Sciencesen_US
item.grantfulltextrestricted-
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Appears in Collections:SBS Student Reports (FYP/IA/PA/PI)
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