In the present study miraculin, a non-nutritive taste modifier
from the tropical plant, Richardella dulcifica has been
purified to homogeneity. It was extracted from the pulp of the
fruits in 0.5M NaCl and purified at ordinary temperatures by
a three step chromatographic process namely; Hydrophobic
interaction chromatography, (HIC), Ion exchange
chromatography, (IEC), and Gel filtration chromatography (GFC)
respectively. The relative molecular weight (Mr) of purified
miraculin was about 43, 000 and 100 fig/ml of the lyophilized
product provoked sweetness with lemon. N-terminal amino acid
analysis revealed two forms of miraculin, the major form being
more than 70 % of the total miraculin population.
Protease activity was detected and measured in the pulp of
fresh and aged fruits. The activity .and specific protease
activity in the pulp of freshly picked berries were 0.0756
units/mg pulp and 0.2414 units/mg protein respectively.
Corresponding values for the aged (at least six months old)
berries were 0.0369 unit/mg pulp and 0.1342 unit/mg protein.
The difference was significant (p s 0.05) .
Total protein content measured for the fresh and aged berries
were 31.3% + 1.9% and 27.4% + 0.3% (w/w) respectively. The
difference was not significant (p <; 0.05), in addition only
approximately 10 % (w/w) of the fruits contained the active
A predictive model:
Z = 0.027348 - 0.015177^ - 0.003364/tpH + 0.000128pH +
where Z is the solubility, was developed to explain the effect
of ionic strength (/x) and pH on the solubility of miraculin.
The model had an R2 Of 66.12%. Analysis of variance (ANOVA)
showed ionic strength to be the most influential variable in
the model. The protein had the maximum solubility at low pH
and low ionic strength, with the minimum solubility recorded
at high pH and high ionic strength. A thermal denaturation
investigation, established that water-glycerol mixtures
substantially increased the melting temperature of the
Edu, F (2021). Extraction, Purification And Partial Characterization of The Sweet Modifying Glycoprotein Miraculin from Richardella Dulcifica.. Afribary.com: Retrieved April 15, 2021, from https://afribary.com/works/extraction-purification-and-partial-characterization-of-the-sweet-modifying-glycoprotein-miraculin-from-richardella-dulcifica
Frontiers, Edu. "Extraction, Purification And Partial Characterization of The Sweet Modifying Glycoprotein Miraculin from Richardella Dulcifica." Afribary.com. Afribary.com, 06 Apr. 2021, https://afribary.com/works/extraction-purification-and-partial-characterization-of-the-sweet-modifying-glycoprotein-miraculin-from-richardella-dulcifica . Accessed 15 Apr. 2021.
Frontiers, Edu. "Extraction, Purification And Partial Characterization of The Sweet Modifying Glycoprotein Miraculin from Richardella Dulcifica.". Afribary.com, Afribary.com, 06 Apr. 2021. Web. 15 Apr. 2021. < https://afribary.com/works/extraction-purification-and-partial-characterization-of-the-sweet-modifying-glycoprotein-miraculin-from-richardella-dulcifica >.
Frontiers, Edu. "Extraction, Purification And Partial Characterization of The Sweet Modifying Glycoprotein Miraculin from Richardella Dulcifica." Afribary.com (2021). Accessed April 15, 2021. https://afribary.com/works/extraction-purification-and-partial-characterization-of-the-sweet-modifying-glycoprotein-miraculin-from-richardella-dulcifica