Mabinlins are sweet-tasting proteins extracted from the seed of mabinlang (Capparis masaikai Levl.
Amino acid sequence of Mabinlins homologues are adapted from Swiss-Prot biological database of protein.
[2][8] Mabinlin-2 is the sweet-tasting protein with the highest known thermostability,[9] which is due to the presence of the four disulfide bridges.
[8] Mabinlin-2 has been expressed in transgenic potato tubers, but no explicit results have been reported yet.
[13] However, patents to protect production of recombinant mabinlin by cloning and DNA sequencing have been issued.