一至九的乘法口诀表:帮忙来翻译下文章 急用

receptor by means of structure-taste relationships, found

that four monellin analogues, [AsnA16]-, [AsnA22]-,

[GlnA25]-, and [AsnA26]-monellin were 7500, 750, 2500,

and 5500 times as sweet as sucrose on a weight basis,

respectively. Thus, among them, [AsnA22]-monellin and

[GlnA25]-monellin were less sweet than the native

monellin [36].

Curculin

Curculin which is extracted from Curculigo latifolia acts as

a good low calorie sweetener. Its maximum sweetness is

equal to 0.35 M of sucrose. It has taste modifying abilities

since water and sour substances elicit a sweet taste after

consumption of curculin [37]. There is no other protein

currently available with both sweet taste and taste modifying

abilities [38]. The taste modifying activity of the protein

(discussed below) remains unchanged when it is

incubated at 50°C for 1 hr between pH 3 and 11 [39].

The molecular weight of Curculin was determined by low

angle laser light scattering and was found to be 27800

[38]. Its three-dimensional model has been built from the

X-ray coordinates of GNA, a mannose-binding lectin from

snowdrop (Galanthus nivalis) [38]. The three mannosebinding

sites present in GNA were found in curculin but

were not functional. Some well exposed regions on the

surface of the three-dimensional model of the said protein

could act as epitopes responsible for the sweet-tasting

properties of the protein [40]. The protein can be crystallized

by the vapor diffusion method using polyethylene

glycol 400 as a precipitant. The crystals belong to

orthorhombic space group P2(1)2(1)2(1) with unit cell

dimensions: a = 105 ?, b = 271 ?, c = 48.7 ?. The crystals

Cause to disperse the resolution of 3.0 X's beam ？ Moreover the beam is appropriate in the interest of X

Study of crystal [ 41 ] 。