Thaumatins
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Thaumatins
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CAS No:
53850-34-3
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Chemical Name:
Thaumatins
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Synonyms:
Thaumatins;Proteins,thaumatins;Proteins,specific or class,thaumatins;Sansweet T 147;Neo San Maruku DC;Neo San Maruku AG;Talin;Talin (flavor protein);Sansweet T;Plant proteins,talin;Talin (plant protein);Thaumatin II;Thaumatins,thaumatin II;Ketemfe fruit extract;Talin sweetener;Sweeteners,talin
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CAS No:
Description
Thaumatin is a mixture of sweet proteins occurring in the arils of the fruits of theAfrican plant Thaumatococcus daniellii. Thaumatins I and II are the main components,but four more thaumatin molecules are known. The proteins may beextracted with water. Thaumatin is about 2,000–2,500 times sweeter than sucrosebut has a lingering sweetness. In addition to its sweet taste, it has flavor-enhancingproperties. It is freely soluble in water and of fairly good stability.
In Europe, thaumatin
Thaumatin b, recombinant is a sulfonamide.
Characteristics
Pale Yellow to Pale Brown Powder
soluble in water (25 mg/ml), and 60% ethanol. Insoluble in ether, and benzene .
INTENSELY SWEET, LICORICE AFTERTASTE
STRONGLY CATIONIC; ISOELECTRIC POINT APPROX 11.7; ABOUT 750-1600 TIMES SWEETER THAN SUCROSE ON A WT BASIS, 30,000-100,000 TIMES ON A MOLAR BASIS; THE PROTEIN LOSES SWEETNESS ON HEATING, ON SPLITTING OF DISULFIDE BRIDGES & ALSO AT PH LESS THAN 2.5; MOL WT OF EACH POLYPEPTIDE IS ABOUT 21,000 (DETERMINED FROM ULTRACENTRIFUGAL DATA); TASTE THRESHOLD: NEAR 1x10-4%
Safety Information
|Danger|H334 (98.57%): May cause allergy or asthma symptoms or breathing difficulties if inhaled [Danger Sensitization, respiratory]|P261, P271, P285, P304+P340, P304+P341, P312, P342+P311, P403+P233, P405, and P501|Aggregated GHS information provided by 147 companies from 5 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Toxicity
...BASIC PROTEIN EXTRACTED FROM THE FRUIT OF THE TROPICAL PLANT, THAUMATOCOCCUS DANIELLI BENTH, MARANTACEAE FOUND IN WESTERN AFRICA FROM SIERRA LEONE TO ZAIRE, IN SUDAN AND UGANDA.
Drug Information
Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed) (See all compounds classified as Sweetening Agents.)
No response was elicited in the chora tympani proper nerve of the dog, hamster, pig, and rabbit.
Prick testing of laboratory personnel who had been intermittently exposed by inhalation to thaumatin for periods up to 7 yr showed that 9.3% (13/140) responded positively to commercial thaumatin. None of the subjects who gave a positive skin reaction to commercial thaumatin responded to the plant components remaining after removal of the specific sweet thaumatin proteins. Challenge tests in man did not demonstrate any oral sensitization.
thaumatin I protein, Thaumatococcus daniellii
Thaumatins Use and Manufacturing
The arils of the fruit of the Thymatococc Msdaniellii Benth (locally referred to as
Non-calorie sweetener, flavoring agent. It has the advantages of enhancing flavor, concealing bitterness, improving taste (producing thick and creamy taste), and being able to compete with other sweeteners. For general food and health food. It is suitable to be used in gums, beverages, cold drinks, desserts, baked goods, etc. in conjunction with sugars such as sucrose.
COMPRISED OF TWO ELECTROPHORETIC SPECIES, THAUMATINS I AND II, ONE OF WHICH APPEARS TO BE A PARTIALLY DEAMINATED FORM OF THE OTHER. ... THE PROTEIN CONSISTS OF A SINGLE POLYPEPTIDE CHAIN OF 207 RESIDUES; FIVE SETS OF TRIPEPTIDES ARE IDENTICAL WITH TRIPEPTIDES IN MONELLIN.|Thaumatin was one of the sweetening agents studied & found to be low in cariogenic action. No deleterious effect of its use has been found.|Various maturation forms of the plant protein thaumatin were expressed in yeast, using a promoter fragment of the glyceraldehyde-3P-dehydrogenase (GAPDH) gene. Nucleotide sequence analysis of 843 nucleotide GAPDH promoter fragment revealed a characteristic structure with 2 regions of dyad symmetry containing translational starts of GAPDH and a putative 38 amino acid peptide.
Food Additives -> FLAVOUR_ENHANCER; SWEETENER; -> JECFA Functional Classes
Food Additives -> FLAVOUR_ENHANCER; SWEETENER;
Computed Properties
Molecular Weight:379.5
XLogP3:2.4
Hydrogen Bond Donor Count:1
Hydrogen Bond Acceptor Count:5
Rotatable Bond Count:4
Exact Mass:379.19296297
Monoisotopic Mass:379.19296297
Topological Polar Surface Area:78.1
Heavy Atom Count:26
Complexity:551
Covalently-Bonded Unit Count:1
Compound Is Canonicalized:Yes
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