AWARD WINNING PRODUCT


ORF GENETICS

Thaumatin I

Thaumatin is about 2000 times sweeter than table sugar, gram for gram. It has a slow onset, lingering sweetness and slight licorice aftertaste. As a protein, it has 4 calories per gram but because it has such high potency relative to sugar, the amount used is so small that it does not provide measurable calories when used in food.

Catalog Number

07-SP001

 

ALTERNATIVE NAMES

Thaumatin-1

 

DESCRIPTION

Thaumatin I is a member of the thaumatin protein family and a single polypeptide protein. The Thaumatin I structure consists of a prominent flattened β-barrel (or a β-sandwich), and some α-helixes and loops. The 3D-structure of Thaumatin I is stabilized with 8 disulfide bonds.  Thaumatin I has a very broad stability profile, considering its high heat and low pH tolerance. Besides the natural sweetness properties of Thaumatin I, it has as well enhancing and modifying flavors properties. 

 

SOURCE

Hordeum vulgare

 

NATIVE SOURCE

Thaumatococcus daniellii (Katemfe plant)

 

FORMULATION

This product was lyophilized from a concentrated sterile solution containing MQ H2O at a neutral pH.

 

PURITY

Greater than 90-95% by SDS-PAGE gel analysis and size exclusion chromatography.

 

RECONSTITUTION

Note: Always centrifuge the vial before opening, if possible. It is recommended to reconstitute the lyophilized protein in sterile water, or a preferable solution, to a concentration of no less than 10 mg/ml.

 

STABILITY

The lyophilized protein, though stable at 2-8°C in the short term, is best stored at -20°C. Reconstituted protein should be used immediately or stored in working aliquots at -20°C. Avoid repeated freeze-thaw cycles.

 

MOLECULAR WEIGHT

Recombinant Thaumatin I produced in barley plants is a single polypeptide chain containing 207 amino acids and has a molecular mass of 22 kDa.

 

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