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. 2011 Sep 28;7(3):112–114. doi: 10.6026/97320630007112

Figure 2.

Figure 2

(A) Predicted novel sweet protein, Ile residue in green colour makes ionic interaction; Ile and Phe residues in orange colour make hydrophobic interactions with taste receptor. (B) Known intense sweet protein monelin (209U) with similar structural finger print.