Production of sweet protein, brazzein, as ubiquitin fusion.

• Main Author: Wong, Kok Seong.
• Other Authors: Liu Chuan Fa
• Format: Final Year Project
• Language: English
• Published: 2012
• Subjects: DRNTU::Science::Biological sciences::Genetics
• Online Access: http://hdl.handle.net/10356/49277
• Institution: Nanyang Technological University

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...