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Potential improvement of the thermal stability of sweet-tasting proteins by structural calculations

Ning Tang1, Jiachen Liu1, Yongqiang Cheng1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.

Food Chemistry
|December 10, 2020
PubMed

Keywords:
Negatively chargedSaturation mutagenesisSweet-tasting proteinsThermal stability

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