Sweet-Sensitive Protein from Bovine Taste Buds: Isolation and Assay

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Science  18 Nov 1966:
Vol. 154, Issue 3751, pp. 905-907
DOI: 10.1126/science.154.3751.905


Using refractometry and ultraviolet-difference spectroscopy to indicate interaction between proteins and coinpounds of low molecular weight, we found a protein fraction in bovine tongue extracts that coinplexes sugars and saccharin. The strengths of the coinzplexes parallel the degrees of sweetness of the compounds, and the effects of pH upon formation of complexes parallel the effects of pH upon sensitivity of taste buds to sweet compounds in vivo.

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