A Sweeter Future: Using protein language models for exploring sweeter brazzein homologs
Bryan Nicholas Chua, Wei Mei Guo, Han Teng Wong, Dave Siak‐Wei Ow, Pooi Leng Ho, Winston Lian Chye Koh, Ann Zhufang Koay, Fong Tian Wong
This study uses protein language models to design sweeter and more thermostable brazzein variants, identifying mutations that improve heat resistance and sweetness.
Food Chemistry · Jun 7, 2023Peer-reviewedSynthetic Biology