开题报告内容：（包括拟研究或解决的问题、采用的研究手段及文献综述，不少于2000字）
研究内容：
通过种种物理化学与生物手段，比较蔗糖和甜味蛋白质的理化性质和生物学活性。
文献综述：
比较蔗糖和甜味蛋白质的理化性质和生物学活性
【摘要】由于一些人工甜味剂的安全性受到质疑，天然甜味剂逐渐受到人们青睐。近年来，对于不含糖、高甜度的新型甜味剂——植物甜味蛋白的研究得到不断深入。现在人们已经从一些古老的植物中分离出来了7种天然甜味蛋白：索马甜蛋白（Thaumatin）、莫乃灵（Monellin）、奇果蛋白（Miraculin）、仙茅蛋白（Curculin）、马槟榔蛋白（Mabinlin）、巴西甜蛋白（Brazzein）、培它丁（Pentadin）。它们具有无毒、安全、热量低等优点，又以其高甜度和可被消化降解为人体所需的天然氨基酸而备受科学家关注。其中Brazzein甜度高，耐热性好，分子量小，对pH稳定，有望成为一类新型纯天然、多功能的理想甜味剂。本文比较蔗糖和甜味蛋白质的理化性质和生物学活性，目的是验证甜味蛋白具有更广阔的前景。
【关键词】蔗糖；甜味蛋白
Abstract: As the safety of some artificial sweeteners is questioned, natural sweeteners are gradually favored.In recent years, the research of plant sweet protein, a new sweetener with no sugar and high sweetness, has been deepened.Seven natural sweet proteins have been isolated from ancient plants: Thaumatin, Monellin, Miraculin, Curculin, Mabinlin, Brazzein and Pentadin.They have non-toxic, safe, low calorie advantages, but also because of their high sweetness and can be digested and degraded into natural amino acids needed by the human body.Brazzein has high sweetness, good heat resistance, small molecular weight and stable pH, which is expected to be a new type of all-natural and multi-functional ideal sweetener.In this paper, the physicochemical properties and biological activities of sucrose and sweet proteins were compared to verify that sweet proteins have a broader prospect.
Keywords: sucrose；Sweet protein
1.理化性质
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