Sugar Substitutes - Mabinlin Natural Sweeteners To Save Calories
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.
