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Science 18 November 1966:
Vol. 154. no. 3751, pp. 905 - 907
DOI: 10.1126/science.154.3751.905
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Articles

Sweet-Sensitive Protein from Bovine Taste Buds: Isolation and Assay

Frank R. Dastoli 1 and Steven Price 1

1 Monsanto Research Corporation, Everett, Massachusetts 02149

Using refractometry and ultraviolet-difference spectroscopy to indicate interaction between proteins and coinpounds of low molecular weight, we found a protein fraction in bovine tongue extracts that coinplexes sugars and saccharin. The strengths of the coinzplexes parallel the degrees of sweetness of the compounds, and the effects of pH upon formation of complexes parallel the effects of pH upon sensitivity of taste buds to sweet compounds in vivo.


THIS ARTICLE HAS BEEN CITED BY OTHER ARTICLES:
Chemical Sensing: An Approach to Biological Molecular Mechaisms Using Difference Spectroscopy.
K. O. Ash (1968)
Science 162, 452-454
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