The structure of sweetness.
It is the loops that have attracted the scientists' speculation. They resemble parts of other proteins, such as snake venom toxins and ragweed pollen allergens, that bind to specific receptors. Kim and colleagues report that antibodies that bind to the looped regions eliminate the sweetness of the proteins. They are now determining more specifically which loop areas are crucial in creating a sweet taste.
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|Title Annotation:||thaumatin I, world's sweetest compound|
|Date:||Mar 23, 1985|
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