Monellin
From Wikipedia, the free encyclopedia
Monellin is a two-chain sweet protein isolated from the fresh fruits of the West African shrub known as serendipity berry (Dioscoreophyllum cumminsii). It is estimated to be about 70,000 times sweeter than sugar on a molecule for molecule basis (and probably about 1,000 times sweeter on a gram for gram basis).
It is currently being investigated for commercial use as a noncarbohydrate sweetener by the Kirin Brewery company in Japan.
While useful in sweetening some materials, it may have limited use because it may denature under high temperature conditions, although, as a protein it may become popular owing to the popularity of the Atkins Nutritional Approach (Atkins diet).
Monellin was named after Monell Chemical Senses Center in Philadelphia, U.S.A., where the protein was first isolated in 1972.
