Production of sweet protein, brazzein, as ubiquitin fusion.
Brazzein has the potential to be used extensively as a commercial sweetener because of its high thermostability and water solubility. The drawbacks of this sweet protein are that extraction of brazzein from its natural source is expensive while other developed production methods are not efficient. C...
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| Format: | Final Year Project |
| Language: | English |
| Published: |
2012
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| Online Access: | http://hdl.handle.net/10356/49277 |
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| Institution: | Nanyang Technological University |
| Language: | English |