Abstract: Essentially pure curculin B is disclosed. A process for producing curculin B, includes the steps of: culturing a transformed cell or microorganism containing a recombinant DNA containing a base sequence encoding curculin B, whereby curculin B is produced by the transformed cell or microorganism, and isolating curculin B from the transformed cell or microorganism. A DNA encoding mature or premature curculin B is also disclosed.

Abstract: A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.

Abstract: Curculin C of the present invention has an intrachain disulfide linkage formed between the 29th cysteine residue and the 52nd cysteine residue and interchain disulfide linkages formed between the 77th cysteine residues of two curculin C monomer chains and between the 109th cysteine residues of two curculin C monomer chains, thus giving a dimer, and the monomer has an amino acid sequence as specified in SEQ ID No: 1.

Abstract: The emulsified taste-modifier composition of the present invention comprises Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom, an emulsifier, an aqueous phase and a fat component.

Abstract: The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained therefrom with a coating agent.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.

Abstract: A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.

Abstract: A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

Abstract: A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.