Research Article

Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering

Figure 4

The structure of monellin derived from X-ray diffraction at a 1.15 Å resolution (PDB: 2O9U). The α-helix, β-sheet, and β-loop are colored in red, yellow, and green, respectively. The two residues with improved thermostability or sweetness in this study are labeled, rendered as sticks, and colored as atomic types.