Associated Papers
Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix.
Templeton CM et al.
Chemical Senses, 2011
Probing the sweet determinants of brazzein: wild-type brazzein and a tasteless variant, brazzein-ins(R18a-I18b), exhibit different pH-dependent NMR chemical shifts.
Zhao Q et al.
Biochemical and Biophysical Research Communications, 2005
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