Brazzein, a new high-potency thermostable sweet protein from Pentadiplandra brazzeana B

FEBS Lett. 1994 Nov 21;355(1):106-8. doi: 10.1016/0014-5793(94)01184-2.


We have discovered a new high-potency thermostable sweet protein, which we name brazzein, in a wild African plant Pentadiplandra brazzeana Baillon. Brazzein is 2,000 times sweeter than sucrose in comparison to 2% sucrose aqueous solution and 500 times in comparison to 10% of the sugar. Its taste is more similar to sucrose than that of thaumatin. Its sweetness is not destroyed by 80 degrees C for 4 h. Brazzein is comprised of 54 amino acid residues, corresponding to a molecular mass of 6,473 Da.

MeSH terms

  • Amino Acid Sequence
  • Hot Temperature
  • Molecular Sequence Data
  • Plant Proteins / chemistry*
  • Plant Proteins / isolation & purification
  • Plants / chemistry
  • Sweetening Agents / chemistry*
  • Sweetening Agents / isolation & purification


  • Plant Proteins
  • Sweetening Agents
  • brazzein protein, Pentadiplandra brazzeana