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Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness
Lysozyme is one of the sweet-tasting proteins. To clarify the structure-sweetness relationship and the basicity-sweetness relationship in lysozyme, we have generated lysozyme mutants with Pichia systems. Alanine substitution of lysine residues demonstrated that two out of six lysine residues, Lys13 and Lys96, are required for lysozyme sweetness, while the remaining four lysine residues do not play a significant role in the perception of sweetness. Arginine substitution of lysine residuesdoi:10.1093/chemse/bji060 pmid:16162643 fatcat:sfwe3cuvmrddbfw3ehj76wx5nu