Preliminary crystallographic studies of a sweet protein, monellin.

G. E. Tomlinson, S. H. Kim

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


Monellin belongs to a new class of proteins that have intensely sweet taste. We report here the results of crystallization of this protein and crystallographic parameters of the monellin crystals; space group is P21; the cell parameters are 39.1 X 71.5 X 86.9 A with beta = 107.6 degrees; and there are 4 monellin molecules/asymmetric unit.

Original languageEnglish (US)
Pages (from-to)12476-12477
Number of pages2
JournalJournal of Biological Chemistry
Issue number23
StatePublished - Dec 10 1981

ASJC Scopus subject areas

  • Biochemistry
  • Molecular Biology
  • Cell Biology


Dive into the research topics of 'Preliminary crystallographic studies of a sweet protein, monellin.'. Together they form a unique fingerprint.

Cite this