Tatlı Bitkisel Proteinler ve Rekombinant Üretimleri

Abstract

There is a growing interest and increasing awareness of consumers towards natural food products, therefore there is a shift in food industry to produce foods with natural ingredients. On the other hand, high amount of sweetener use in food industry is another health concern. An interesting group of natural sweeteners are sweet proteins, which have hundreds/thousands times higher sweetness than sucrose. Sweet proteins have high sweetness but low calorie values and are of interest as they can be used as healthy alternatives to natural or artificial sweeteners. Known plant sweet proteins are produced by tropical plants and this limits the amount of protein that can be obtained. In order to increase the amount of protein, many studies have been carried out on the recombinant production of plant sweet proteins using different expression systems. In this article, sources, types, physicochemical and structural properties of sweet plant proteins and studies on their recombinant production are reviewed with insights to future studies.