ソーマチン
Thaumatin
基本情報
- CAS
53850-34-3- 標準SMILES
CC(=O)Nc1ccc(S(=O)(=O)N2CCN(C3CCCCCC3)CC2)cc1- InChIKey
IVPOQXWRUMMORK-UHFFFAOYSA-N- 分子式
- C19H29N3O3S
- 平均分子量
- 379.5 g/mol
- 単同位体質量
- 379.19296297
概要
Thaumatin b, recombinant is a sulfonamide.
名称と識別子
- 優先名称
- Thaumatin
- IUPAC
- N-[4-(4-cycloheptylpiperazin-1-yl)sulfonylphenyl]acetamide
- 現地名
- ソーマチン
- 英語名
- Thaumatin
- 分子式
- unspecified
- 分子量
- 0
名称と別名
Proteins, thaumatinsN-[4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl]acetamideN-(4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl)acetamideNeo san maruku agNeo san maruku dcThaumatin [BAN]Sansweet t 147RefChem:897602KNC9Q0EE6GFEMA No. 3732INS NO.957HSDB 3927
名称をさらに表示
ソーマチンThaumatin PowderThaumtinTHAUMATINSoma sweetMr.Ma sweetIRRADIATEDTHAUMATINproteins,thaumatinsTHAUMATIN USP/EP/BPThaumatins (09C, 14C)
INS-957DTXSID101018112EINECS 258-822-2E-957258-822-2Talin428847-42-1N-[4-(4-cycloheptylpiperazin-1-yl)sulfonylphenyl]acetamide
データベース識別子
- CAS
53850-34-3- PubChem CID
- 1151816
- ChEBI
CHEBI:175005- EC Number
- 258-822-2
物性
構造計算による物性
- XLogP
- 2.4
- 極性表面積
- 78.1 Ų
- 水素結合供与体数
- 1
- 水素結合受容体数
- 5
- 回転可能結合数
- 4
- 重原子数
- 26
- 形式電荷
- 0
- 複雑度
- 551
実験および物理化学的性質
TasteINTENSELY SWEET, LICORICE AFTERTASTE
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Other Experimental Properties
STRONGLY CATIONIC; ISOELECTRIC POINT APPROX 11.7; ABOUT 750-1600 TIMES SWEETER THAN SUCROSE ON A WT BASIS, 30,000-100,000 TIMES ON A MOLAR BASIS; THE PROTEIN LOSES SWEETNESS ON HEATING, ON SPLITTING OF DISULFIDE BRIDGES & ALSO AT PH LESS THAN 2.5; MOL WT OF EACH POLYPEPTIDE IS ABOUT 21,000 (DETERMINED FROM ULTRACENTRIFUGAL DATA); TASTE THRESHOLD: NEAR 1x10-4%
物理化学的性質
- FEMA
- 3732 · 3732 | THAUMATIN
- 溶解性
- 2 · タウマチンは、pH 2 ～ 8 の水溶液中で安定しています。また、pH < 5.5 で熱的に安定しています (例えば、ベーキング、缶詰め、低温殺菌、または UHT 中)。
- 外見
- 粉
- 色
- 淡黄色～淡褐色
- 臭い (Odor)
- 100 %で。無臭 · 100.00%で。無臭
- PH
- pH (10g/l, 25℃) : 2.0～5.5
- においのタイプ
- 無臭
- 水溶解度
- 水 (25mg/ml) および 60% エタノールに可溶。エーテル、ベンゼンに不溶。
- Merck
- 14 · 14,9273
- 化粧品成分の機能
- 香料
安全と法規制
安全情報は参考情報です。供給元の安全データシート（SDS）、適用法令、専門家による評価に代わるものではありません。
GHS分類
GHS Classification
This chemical does not meet GHS hazard criteria for 51.3% (77 of 150) of all reports.
Danger
H334 (46.7%): May cause allergy or asthma symptoms or breathing difficulties if inhaled [Danger Sensitization, respiratory]
P233, P260, P261, P271, P284, P304+P340, P319, P342+P316, P403, P403+P233, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 150 reports by companies from 6 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
危険有害性情報
Regulatory Information
Chemical: Proteins, thaumatins
Regulation (EC) No 1333/2008 (amended)
Proteins, thaumatins: Does not have an individual approval but may be used under an appropriate group standard
Other Safety InformationIMAP assessments - Proteins, thaumatins: Environment tier I assessment
Hazard Classes and CategoriesResp. Sens. 1 (46.7%)
毒性情報
Natural Pollution Sources...BASIC PROTEIN EXTRACTED FROM THE FRUIT OF THE TROPICAL PLANT, THAUMATOCOCCUS DANIELLI BENTH, MARANTACEAE FOUND IN WESTERN AFRICA FROM SIERRA LEONE TO ZAIRE, IN SUDAN AND UGANDA.
Human Toxicity Excerpts
Prick testing of laboratory personnel who had been intermittently exposed by inhalation to thaumatin for periods up to 7 yr showed that 9.3% (13/140) responded positively to commercial thaumatin. None of the subjects who gave a positive skin reaction to commercial thaumatin responded to the plant components remaining after removal of the specific sweet thaumatin proteins. Challenge tests in man did not demonstrate any oral sensitization.
化学と産業
薬理情報
Mechanism of ActionNo response was elicited in the chora tympani proper nerve of the dog, hamster, pig, and rabbit.
Cellular LocationsMembrane
用途と製造
UsesPOTENTIAL LOW-CALORIE SWEETENER
Methods of ManufacturingEXTRACTION OF THAUMATIN FROM THAUMATOCOCCUS DANIELLI: J HIGGINBOTHAM; US PATENT NUMBER 4,011,206 (1976 TO TATE AND LYLE, LTD). CT VERRIPS, EUROPEAN PATENT APPL 54,330 AND 54,331 (BOTH 1982 TO UNILEVER).
Use ClassificationFood Additives -> FLAVOUR_ENHANCER; SWEETENER -> JECFA Functional Classes
General Manufacturing Information
COMPRISED OF TWO ELECTROPHORETIC SPECIES, THAUMATINS I AND II, ONE OF WHICH APPEARS TO BE A PARTIALLY DEAMINATED FORM OF THE OTHER. ... THE PROTEIN CONSISTS OF A SINGLE POLYPEPTIDE CHAIN OF 207 RESIDUES; FIVE SETS OF TRIPEPTIDES ARE IDENTICAL WITH TRIPEPTIDES IN MONELLIN.
Thaumatin was one of the sweetening agents studied & found to be low in cariogenic action. No deleterious effect of its use has been found.
Various maturation forms of the plant protein thaumatin were expressed in yeast, using a promoter fragment of the glyceraldehyde-3P-dehydrogenase (GAPDH) gene. Nucleotide sequence analysis of 843 nucleotide GAPDH promoter fragment revealed a characteristic structure with 2 regions of dyad symmetry containing translational starts of GAPDH and a putative 38 amino acid peptide.
応用分野
用途甘味料研究用。
説明Thaumatin is a mixture of intensely sweet-tasting proteins extracted from the fruit of a West African plant, Thaumatococcus daniellii. The two major sweet-tasting proteins, thaumatin I and II (TI and TIl), were isolated by Van der WeI and his group at Unilever in 1972. Thaumatin is marketed in the UK by Tate & Lyle pIc as Talln, although the fruit of the plant has been used for centuries by the West Africans as a source of sweetness. It is also sold in Japan. Because of problems with stability, taste profile and compatibility, thaumatin is used primarily as a flavour enhancer, at levels below the sweet-taste threshold.
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