Design and development of a high temperature stable sweet protein base on monellin

Monellin, one kind of most sweet proteins, could be used instead of carbohydrates in the diabetic diet and pharmaceuticals. However, the critical problem interferes with monellin usage in the food or pharmaceutical industry was its unstable at high temperatures. Here, we describe a novel method to increase the thermostability of monellin. Inspired by the high Tm value in RNA hairpin containing structure, the beta-hairpin was added between the...