Sugar Substitutes & Sweeteners - Mabinlin

Mabinlin is a sweet protein with the highest known thermostablility. It is derived from Capparis masaikai and its sweetness was estimated to be around 400 times that of sucrose on weight basis. It consists of an A chain with 33 amino acid residues and a B chain composed of 72 residues. The B chain contains two intramolecular disulfide bonds and is connected to the A chain through two intermolecular disulfide bridges. Its heat stability is due to the presence of these four disulfide bridges. The sweetness of Mabinlin-2 is unchanged after 48 hr incubation at boiling point and of Mabinlin-3 and -4 are unchanged after 1 hr at 80°C.

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