"

From 2010.igem.org

Revision as of 02:21, 28 October 2010 (view source) Btbond (Talk | contribs) ← Older edit		Latest revision as of 03:14, 28 October 2010 (view source) Btbond (Talk | contribs)
(2 intermediate revisions not shown)
Line 48:		Line 48:
	<div height="25px"></div>		<div height="25px"></div>
-	<br>	+	<h2>References</h2>
-	<b>References</b>	+
	<br>		<br>
	<ul>		<ul>

---

Latest revision as of 03:14, 28 October 2010

References

• Morris JA, Cagan RI-I. Purification of monellin, the sweet principle of Dioscoreophylium cumminsii,Biochim Biophys Acta 1972; 261:114.
  
• van der We1 H. Isolation and characterization of the sweet principle Dioscoreophylium cumminsii(Stapf) Diels, FEBS L.&t 1972; 21:88.
  
• Frank C, Zuber H. The complete amino acid sequences of both subunits of the sweet protein monellin. Hoppe Stylers Z Physiol Chem 1976; 357: 585-596.
  
• Kohmura M, Nio N, Ariyoshi Y. Complete amino acid sequence of the sweet protein monellin, Agric Biol Chem 1990; 54: 2219-24.
  
• Park H-SC, Cho JM. Molecular modelling of monellin, an intensely sweet protein. Korean Bichem J 1991; 24: 297-302.
  
• Jirgensons B. Conformational transitions of monellin, an intensely sweet protein. Biochim Biophys Acta 1976; 446~255.
  
• Anonymous. Monellin a sweet tasting protein and the biochemistry of sweet taste. Nutrition Rev 1980; 38: 27-28.
  
• Tomlinson G, Ogata C, Shin W-C, Kim S-H. Crystal structure of a sweet protein, monellin at 5.5 A resolution. Biochemistry 1983; 22:5772.
  
• Ogata C, Hatada M, Tomlinson G, Shin W-C, Kim S-H. Crystal structure of the intensely sweet protein monellin. Nature 1987; 328:739.
  
• Kohmura M, Nio N, Ariyoshi Y. Solid-phase synthesis and crystallization of monellin, an intensely sweet protein. Agric Biol Chem 1990; 54: 1521.
  
• Kohmura M, Nio N, Ariyoshi Y. Solid-phase synthesis of monellin, a sweet protein. Agric Biol Chem 1991; 55: 539-45.
  
• Crosby GA. New sweeteners. Crit Rev Food Science Nutrition 1976; 7:297-322.
  
• Morris JA, Cagan RH. Enzymatic proteolysis of monellin: Absence of sweet peptides. J Agric. Food Chem 1976; 24: 1075-1077.
  
• Kim S-H, Kang CH, Kim R, Cho JM, Lee YB, Lee TK. Redesigning a sweet protein: increased stability and renaturability. Protein Eng 1989; 2: 571-5.
  
• GE Inglett, JF May. Serendipity berries - Source of a new intense sweetener. J Food Sci 1969, 34:408-411
  
• Madsen, S. M., Arnau, J., Vrang, A., Givskov, M. and Israelsen, H. (1999), Molecular characterization of the pH-inducible and growth phase-dependent promoter P170 of Lactococcus lactis. Molecular Microbiology, 32: 75–87. doi: 10.1046/j.1365-2958.1999.01326.x
  
• Kalpana Sriraman, Guhan Jayaraman (2006), Enhancement of recombinant streptokinase production in Lactococcus lactis by suppression of acid tolerance response, Applied Microbiology and Biotechnology, Volume 72, Number 6, 1202-1209, DOI: 10.1007/s00253-006-0410-x
  
• Peter Ravn, José Arnau, Søren M. Madsen, Astrid Vrang, and Hans Israelsen, Optimization of signal peptide SP310 for heterologous protein production in Lactococcus lactis Microbiology, Aug 2003; 149: 2193 - 2201.
  

Back to Top of Page