Alex
11-18-2007, 06:43 PM
An Iranian scientist at the University of Wisconsin-Madison has found a way to substitute artificial sweeteners with natural ones.
Fariba Asadi has found a new method for the mass production of the sweetest natural material in the world.
Asadi has applied a nuclear magnetic resonance (NMR) spectroscopy to study the structure function relationships in brazzein analogs and their interactions with the sweet receptor.
Developing an expression system for the production of this difficult-to-make naturally sweet protein, Fariba Asadi made a variety of brazzein mutants, which seem to be superior to those of the wild-type protein.
The natural sweet protein, Brazzein is a new generation of low-calorie sweeteners with functional health attributes that does not involve carbohydrates.
The heat-resistant, water-soluble and similar to sugar tasting sweetener will come to market under the name CWEET.
Fariba Asadi is a Postdoctoral student and Assistant scientist at the University of Wisconsin-Madison, US.
TE/HGH
http://www.presstv.com/Detail.aspx?id=31425§ionid=3510208
Fariba Asadi has found a new method for the mass production of the sweetest natural material in the world.
Asadi has applied a nuclear magnetic resonance (NMR) spectroscopy to study the structure function relationships in brazzein analogs and their interactions with the sweet receptor.
Developing an expression system for the production of this difficult-to-make naturally sweet protein, Fariba Asadi made a variety of brazzein mutants, which seem to be superior to those of the wild-type protein.
The natural sweet protein, Brazzein is a new generation of low-calorie sweeteners with functional health attributes that does not involve carbohydrates.
The heat-resistant, water-soluble and similar to sugar tasting sweetener will come to market under the name CWEET.
Fariba Asadi is a Postdoctoral student and Assistant scientist at the University of Wisconsin-Madison, US.
TE/HGH
http://www.presstv.com/Detail.aspx?id=31425§ionid=3510208