Modified Sweet Proteins With Local Amino Acid Changes for Stability
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Solution Overview
Problem
Existing sweet proteins do not effectively address the need for alternatives to sugar that provide improved sweetness, stability, and reduced sugar content in food products without compromising taste or structural integrity.
Innovation Solution
Modified proteins with specific amino acid modifications in the alpha helix, core, sweet loop, or linker region of reference proteins, such as SEQ ID NO:8, SEQ ID NO:9, and SEQ ID NO:10, to enhance sweetness, stability, and reduce sugar content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If sweet proteins are used as sugar alternatives, then sweetness is provided, but stability and structural integrity are compromised
Solution Approach 1:
The patent applies parameter changes by systematically modifying amino acid sequences of sweet proteins through substitutions, deletions, and mutations in specific regions (alpha helix, core, sweet loop, linker). These parameter changes in the protein structure aim to simultaneously maintain or enhance sweetness while improving stability and structural integrity, resolving the contradiction between providing sweetness and maintaining structural stability.
Solution Approach 2:
The patent applies local quality by making targeted modifications in specific regions of the protein rather than uniform changes. Different regions (alpha helix, core, sweet loop, linker) are modified with specific amino acid changes tailored to their functional requirements, allowing the protein to maintain sweetness in the sweet loop while improving overall stability through core and helix modifications.
2Reliability
If modified proteins are created to improve sweetness and stability, then food-related properties are enhanced, but manufacturing complexity increases
Solution Approach 1:
The patent uses parameter changes by defining specific amino acid modifications (substitutions, deletions, mutations) at predetermined positions in the protein sequence. This systematic approach to parameter modification allows for improved food-related properties while maintaining a manageable manufacturing process through rational design rather than random mutation.
Solution Approach 2:
The patent applies preliminary action by pre-identifying and pre-modifying critical regions of the protein (alpha helix, core, sweet loop, linker) with specific amino acid changes before production. This preliminary structural optimization ensures improved stability and sweetness while simplifying downstream manufacturing and quality control processes.
Data Source
AI summary
The present disclosure relates to a modified protein comprising an amino acid sequence that has one or more amino acids modifications from a reference protein.