甜味蛋白质基因工程与分子改性研究进展

Advances in genetic engineering and molecular modification of sweet-tasting proteins

摘要:

甜味蛋白质由于具有高甜味、低热量、安全无毒等特点，因此在食品与饮料等领域有较强的应用价值。到目前为止，已从天然植物中获得8种天然甜味蛋白。本文对这8种甜味蛋白的甜味性质及其甜味产生的分子机制进行了介绍，并重点阐述了莫内林(monellin)、植物甜蛋白(brazzein)和索马甜(thaumatin)这3种代表性甜味蛋白的基因工程、异源表达与分子改性进展，对其在不同宿主内的表达产率及甜味性质进行了总结分析，并对甜味蛋白质的研究、应用和产业化发展进行了展望，为新型蛋白类甜味剂的研究与开发提供了借鉴与参考。

关键词:甜味蛋白质;基因工程;异源表达;分子改性;甜味受体

Abstract:

Sweet-tasting proteins demonstrate application potential in foods and beverages due to their high sweetness, low calorie, and non-toxicity. So far, eight natural sweet-tasting proteins have been obtained from natural plants. This paper briefs the sweetness properties of the eight proteins and the molecular mechanism of the sweetness, reviews the progress in the genetic engineering, heterologous expression, and molecular modification of three representative sweet-tasting proteins (monellin, brazzein, and thaumatin), and summarizes their expression yields in different hosts and sweetness properties. Lastly, this paper prospects the research, application, and industrial development of sweet-tasting proteins. This review provides a reference for further research and development of new proteinaceous sweeteners.

Key words:sweet-tasting protein;genetic engineering;heterologous expression;molecular modification;sweet taste receptor