Monellin, a sweet polypeptide derived from fruit of dioscoreophy

Details Monellin, a sweet polypeptide derived from fruit of dioscoreophy Monellin, a sweet polypeptide derived from fruit of dioscoreophy

1975-09-05

1976-12-21

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

426548, A23J 100, A23L 1236, A23J 114

Patent

active

039987981

ABSTRACT:
Monellin, an intensely sweet polypeptide, substantially free from carbohydrate, is described. Monellin is the pure proteinaceous principle of the fruit Dioscoreophyllum cumminsii, having a molecular weight of approximately 11,000, an isoelectric point of 9.3, and an ultraviolet absorption maximum (.lambda. max) of 277 nm. A process for the production of monellin is described which includes the steps of extracting the fruit with an aqueous medium, separating the extract into a carbohydrate containing fraction and a proteinaceous fraction substantially free from carbohydrate, and recovering the proteinaceous fraction substantially free from carbohydrate.

REFERENCES:
patent: 3687693 (1972-08-01), Essiet
patent: 3826795 (1974-07-01), Essiet
patent: 3878184 (1975-04-01), Dobry
Febs Letters, Mar. 1972, vol. 21, No. 1, pp. 88-90, Van der Wel.
Biochimica et Biophysica Acta, Jan. 1972, Morris et al., pp. 114-121.

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