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

Figure 3

SDS-PAGE analysis of the thermostability of mutant E23A protein. (a) 1: E23A protein without heat treatment; 2: molecular weight marker; 3: heat treatment at 80°C for 2 h; 4: heat treatment at 80°C for 4 h; 5: heat treatment at 80°C for 6 h; 6: heat treatment at 80°C for 8 h; 7: heat treatment at 80°C for 10 h; (b) 1: E23A protein without heat treatment; 2: molecular weight marker; 3: heat treatment at 85°C for 30 min; 4: heat treatment at 85°C for 1 h; 5: heat treatment at 85°C for 2 h; 6: heat treatment at 85°C for 4 h; 7: heat treatment at 85°C for 6 h; 8: heat treatment at 85°C for 8 h.

(a)

(b)