Curculin is a sweet protein that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae), a plant from Malaysia. Like miraculin, curculin exhibits activity; however unlike miraculin, it also exhibits a "sweet-taste" by itself. After consumption of curculin, water and sour solutions taste sweet. Protein structure Curculin is a homodimer consisting of two monomeric units connected through two disulfide bridges. Each mature monomer weighs 12.5 kDa and consists of… (More on Curculin)