Question

The gene for brazzein is proposed to be transferred to?
(A) Sugarcane
(B) Beet-root
(C) Wheat
(D) Maize

Answer 1

Hint: Brazzein is a sweetener that shows many unique characteristics. It is much sweeter than other sweeteners. This makes it the best potential natural sweetener.

Complete answer:
Brazzein is a protein that is very sweet in taste. It was first isolated in 1994 from a fruit of a climbing plant known as Oubli (Pentadiplandra brazzeana Baillon plant). Oubli is a native plant to West Africa. It was actually the second sweet protein which was isolated from the same fruit. The first sweet protein was pentadin which was isolated in 1989.
A single gram of brazzein contains 4 calories. It is so sweet that only a small amount of brazzein is enough to make a food sweet. On a molar basis, it is 9500 times sweeter than sucrose and on a weight basis, it is 500 to 2000 times sweeter than sucrose. Brazzein is similar in taste to sugar, but it melts out quickly from mouth as compared to sugar.
It is water soluble and stable at high temperatures (heat stable). Hence, it can be easily used while cooking and can also be added to processed food products.
It is not commercially available yet. The brazzein gene was already transferred to maize in the year 2005 for research purposes. However, the gene for brazzein is proposed to be transferred to maize for its commercial production.

So the correct answer is Option (D) Maize.

Note:
Brazzein has many advantages. It is very sweet, and natural. It is not harmful for health. It does not affect teeth and is a good option for diabetic patients. West African people are using it as a sweetener from many past years. It is a potential natural sweetener.