Protéines, thaumatines | CAS 53850-34-3
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Proteins, thaumatins · CAS 428847-42-1 · C19H29N3O3S. UNII KNC9Q0EE6G.
Identification
| Numéro CAS | 428847-42-1 |
|---|---|
| PubChem CID | 1151816 |
| Formule brute | C19H29N3O3S |
| Nom IUPAC | N-[4-(4-cycloheptylpiperazin-1-yl)sulfonylphenyl]acetamide |
| UNII (FDA) | KNC9Q0EE6G |
| Numéro FEMA | 3732 |
Descripteurs calculés
| Masse molaire | 379.5 |
|---|---|
| XLogP3 | 2.4 |
| Nombre de donneurs de liaisons hydrogène | 1 |
| Nombre d’accepteurs de liaisons hydrogène | 5 |
| Nombre de liaisons rotables | 4 |
| Masse exacte | 379.19296297 |
| Masse monoisotopique | 379.19296297 |
| Aire de surface polaire topologique | 78.1 |
| Nombre d’atomes lourds | 26 |
| Charge formelle | 0 |
Description physique et notes de manipulation
- INTENSELY SWEET, LICORICE AFTERTASTE
- STRONGLY CATIONIC; ISOELECTRIC POINT APPROX 11.7; ABOUT 750-1600 TIMES SWEETER THAN SUCROSE ON A WT BASIS, 30,000-100,000 TIMES ON A MOLAR BASIS; THE PROTEIN LOSES SWEETNESS ON HEATING, ON SPLITTING OF DISULFIDE BRIDGES & ALSO AT PH LESS THAN 2.5; MOL WT OF EACH POLYPEPTIDE IS ABOUT 21,000 (DETERMINED FROM ULTRACENTRIFUGAL DATA); TASTE THRESHOLD: NEAR 1×10-4%
Statut réglementaire
| Réglementation et contact alimentaire | FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FLAVOUR_ENHANCER; SWEETENER: Food Additives At low levels can alter the perception of sweetness and alter the perception of various flavor characteristics Scientific procedures FDA has no questions (in PDF) Nomad Bioscience GmbH |
|---|---|
| Résumé des notifications GHS | 51.3% (77 / 150) |
Classification des dangers GHS
| Résumé des notifications GHS | 51.3% (77 / 150) |
|---|---|
| Mentions de danger déclarées | H334 (46.7%), H335 (12%) |
Cette substance ne répond pas aux critères de danger GHS pour 51.3 % (77 sur 150) des rapports.
H334 (46.7%): May cause allergy or asthma symptoms or breathing difficulties if inhaled [Danger Sensitization, respiratory]
Utilisations documentées
- POTENTIAL LOW-CALORIE SWEETENER
- Food Additives -> FLAVOUR_ENHANCER; SWEETENER -> JECFA Functional Classes
- EXTRACTION OF THAUMATIN FROM THAUMATOCOCCUS DANIELLI: J HIGGINBOTHAM; US PATENT NUMBER 4,011,206 (1976 TO TATE AND LYLE, LTD). CT VERRIPS, EUROPEAN PATENT APPL 54,330 AND 54,331 (BOTH 1982 TO UNILEVER).
- COMPRISED OF TWO ELECTROPHORETIC SPECIES, THAUMATINS I AND II, ONE OF WHICH APPEARS TO BE A PARTIALLY DEAMINATED FORM OF THE OTHER. … THE PROTEIN CONSISTS OF A SINGLE POLYPEPTIDE CHAIN OF 207 RESIDUES; FIVE SETS OF TRIPEPTIDES ARE IDENTICAL WITH TRIPEPTIDES IN MONELLIN.
- Thaumatin was one of the sweetening agents studied & found to be low in cariogenic action. No deleterious effect of its use has been found.
- Various maturation forms of the plant protein thaumatin were expressed in yeast, using a promoter fragment of the glyceraldehyde-3P-dehydrogenase (GAPDH) gene. Nucleotide sequence analysis of 843 nucleotide GAPDH promoter fragment revealed a characteristic structure with 2 regions of dyad symmetry containing translational starts of GAPDH and a putative 38 amino acid peptide.
Synonymes
N-[4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl]acetamide; Proteins, thaumatins; N-(4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl)acetamide; Neo san maruku ag; Neo san maruku dc; Thaumatin [BAN]; Sansweet t 147; RefChem:897602; KNC9Q0EE6G; FEMA No. 3732; INS NO.957; HSDB 3927; INS-957; DTXSID101018112; EINECS 258-822-2; E-957
Questions fréquentes
Quels sont le numéro CAS et la formule brute de Proteins, thaumatins ?
CAS 428847-42-1; formule brute C19H29N3O3S; masse molaire — g/mol.
Quels sont les autres noms de Proteins, thaumatins ?
N-[4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl]acetamide, Proteins, thaumatins, N-(4-(4-cycloheptylpiperazine-1-sulfonyl)phenyl)acetamide, Neo san maruku ag, Neo san maruku dc, Thaumatin [BAN].
Quel est le statut réglementaire de Proteins, thaumatins ?
Listes réglementaires documentées : FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FLAVOUR_ENHANCER; SWEETENER: Food Additives; At low levels can alter the perception of sweetness and alter the perception of various flavor characteristics.
Proteins, thaumatins est-elle classée comme dangereuse ?
51.3 % des notifications GHS ne font état d’aucune classification en danger (77 sur 150).
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