sweet protein

sweet protein

A protein (e.g., monellin or thaumatin) that binds specifically to taste receptors, evoking a sensation of sweetness up to 100,000 times sweeter than sugar on a molar basis.
Breeding plants to increase their sweetness has traditionally been empirical and based on increasing the sugar content, an approach that is often difficult, given the complexity of carbohydrate metabolism and the limited genetic palette of the plants being bred; genetic engineering of sweet proteins offers an alternative strategy for improving the flavour of edible plant products.

sweet protein

A protein–eg, monellin or thaumatin, that binds specifically to taste receptors, and evokes a sensation of sweetness 100,000 times > sugar on a molar basis. See Monellin, Thaumatin; Cf Artificial sweeteners, Aspartame, Cyclamates, Sweet herb.