Aplicações biotecnológicas da taumatina

• Autor(a) principal: Costa, Suzana Maria Pereira
• Data de Publicação: 2023
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFSCAR
• Texto Completo: https://repositorio.ufscar.br/handle/ufscar/17687
• topic: Taumatina; CIENCIAS BIOLOGICAS::BIOQUIMICA

Thaumatin is a protein present in the leaves of the plant Thaumatococcus daniellii, native to West Africa. This protein is known for its intensely sweet taste and for being about 2000 times sweeter than sugar. For this reason, this protein has been studied as a possible substitute for sugar in foods and beverages, especially in dietetic products. In addition, Thaumatin (combined protein Thaumatin I and II) is considered safe for human consumption, as it is a natural protein that does not cause side effects. Although Thaumatin is naturally sweet, it doesn't taste like sugar. It has a long sweet aftertaste, with a bitter aftertaste, and can be combined with other sweeteners, such as stevia, to create a taste closer to sugar. In addition, Thaumatin is an additive that can be used in a variety of products, such as beverages, desserts, cereals, protein bars, chewing gum and pharmaceuticals. More recently, biotechnological studies have emerged to increase the variety of possible new products on the consumer's shelf. Its ability to enhance the sweet flavor in small amounts also makes it an economical choice for food manufacturers. Thus, this work proposes to review the bibliographic information on this subject, confirming the potential in the use of these macromolecules for therapeutic purposes in order to alleviate pathologies related to high sugar consumption, in addition to providing a practical example of possible biotechnological application already under study.