Abstract
SummaryAnalysis of commercial thaumatin has now provided some evidence for more than the six known isoproteins by further resolution of thaumatins 0 and II. Purified isolates of thaumatins I and II were modified by mushroom tyrosinase and dimethyl suberimidate, creating cross‐linked thaumatin oligomers. The dimer (Mr 44400–44600) from the tyrosinase reaction still retained some sweetness, but the other did not. This dimer is one of the largest molecules so far observed as having a sweet taste.
Published Version
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