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Curculin which is extracted from Curculigo latifolia acts as a
good low calorie sweetener. Its maximum sweetness is equal to 0.35
M of sucrose. It has taste modifying abilities since water and sour
substances elicit a sweet taste after consumption of curculin. There
is no other protein currently available with both sweet taste and
taste modifying abilities. The taste modifying activity of the protein
(discussed below) remains unchanged when it is incubated at 50°C
for 1 hr between pH 3 and 11.
The molecular weight of Curculin was determined by low angle laser
light scattering and was found to be 27800. Its three-dimensional
model has been built from the X-ray coordinates of GNA, a mannose-binding
lectin from snowdrop (Galanthus nivalis). The three mannose-binding
sites present in GNA were found in curculin but were not functional.
Some well exposed regions on the surface of the three-dimensional
model of the said protein could act as epitopes responsible for
the sweet-tasting properties of the protein. The protein can be
crystallized by the vapor diffusion method using polyethylene glycol
400 as a precipitant. The crystals belong to orthorhombic space
group P2(1)2(1)2(1) with unit cell dimensions: a = 105 Å,
b = 271 Å, c = 48.7 Å. The crystals diffract X-rays
to resolution of 3.0 Å and are suitable for X-ray crystallographic
studies.
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Information Provided by Wikipedia
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