英语翻译The protein is approximately 10000 timessweeter than sug

英语翻译
The protein is approximately 10000 times
sweeter than sugar on a molar basis [28].It is a protein
that tastes intensely sweet only to Old World monkeys
and to higher primates,including man [29],as it has been
found that the protein binds to certain elements in taste
pores of Rhesus monkey foliate papillae [30].Thaumatin
has been approved for use in many countries as both a flavor
enhancer and a high-intensity sweetener [31].
Monellin
Monellin,a sweet protein,consists of two noncovalently
associated polypeptide chains,an A chain of 44 amino
acid residues and a B chain of 50 amino acid residues [32].
The protein can be purified from the fruit of Dioscoreophyllum
cumminsii grown in West Africa and is approximately
100,000 times sweeter than sugar on a molar basis and
several thousand times sweeter on a weight basis [28].Single-
chain monellin (SCM),which is an engineered 94-residue
polypeptide,has proven to be as sweet as native two-
chain monellin,and is more stable than the native monellin
at high temperature and in acidic environments [33].
Native monellin is relatively sensitive to heat or acid treatment,
which may cause separation of the sub-units and
denaturation of the protein.Despite misgivings about the
stability of the protein to heat and acid,downstream processes
have been established.Its D-enantiomer has been
crystallized and analyzed by X-ray crystallography at 1.8
resolution.Two crystal forms (I and II) were found under
crystallization conditions similar,but not identical,to the
crystallization conditions of natural L-monellin [34].One
NMR study of a non-sweet analog in which the AspB7 of
protein was replaced by AbuB7 (L-2-Aminobutylicacid),
showed similar 3-dimensional structures of these two proteins,
indicating that the lack of the beta-carboxyl group in
the AbuB7 analog is responsible for the loss of sweetness
[35].Recent research on identifying binding sites on the

以摩尔浓度为单位,这种蛋白质大约比蔗糖要甜10000倍.仅仅对于旧世纪猴和包括人类在内的更高等的灵长类来说,这种蛋白质尝起来非常甜[29],因为据发现这种蛋白质会与恒河猴叶状乳突味孔内的某种元素形成化学键[30].索马甜（一种甜蛋白）已在很多国家被批准用作增味剂和高强度甜味剂[31].
莫纳林
莫纳林（一种甜蛋白）由两条联合非共价多肽链组成——一条含44个氨基酸残基的A肽链和一条含50个氨基酸残基的B肽链[32].这种蛋白质能从在生长在西部非洲的一种防己科水果Dioscoreophyllum cumminsii中提纯出来.这种蛋白质以摩尔浓度为单位大约比蔗糖甜100,000倍,以重量为单位大约比蔗糖甜几千倍[28].工业合成的含94个氨基酸残基的单肽链莫纳林蛋白(SCM)已被证实和天然双链莫纳林蛋白一样甜,而且在高温环境和酸性环境中更加稳定[33].
天然莫纳林蛋白对热处理和酸处理比较敏感,这有可能导致亚基分离和蛋白质变性.尽管对于这种蛋白质在热酸环境中的稳定性还有疑虑,顺流处理工序已经被建立.它的D-璇光对映异构体已被结晶,并且在1.分辨率用X射线晶体解析.在结晶化的状态下两种晶体形态(I和II)相似,但与天然L-莫纳林蛋白的晶体形态并非完全相同[34].一项对以AbuB7 (L-2-Aminobutylicacid)取代该蛋白质中AspB7的无甜度类似物的核磁共振研究表明这两种蛋白质具有类似的三维结构,说明甜度的消失是由于AbuB7类似物中缺失beta-carboxyl组[35].最近关于鉴别在……上结合点的研究
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