Design of sweet protein based sweeteners: hints from structure-function relationships.
Published Apr 15, 2015 · M. Rega, R. Di Monaco, S. Leone
Food chemistry
45
Citations
0
Influential Citations
Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayStructure-guided protein engineering can design improved low-calorie sweeteners for food and pharmaceutical preparations, with Y65R showing superior sweetness and better solubility at mild acidic pH.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.