特谢拉已经确定这种甜蛋白的甜度与蛋白表面某一区域的特定电荷有关，这一区域同人们主要的味觉受体相结合。
Teixeria has already determined that the sweetness of thaumatin is related to the specific charges across a large surface area over which thaumatin can bind to the principle human taste receptor.
然后他们研究已知的其他味觉接收器的基因序列，发现了第一个候选者——名叫PKD2L1的单一蛋白质。
They then looked for gene patterns known to exist in other taste receptors, leaving a single protein called PKD2L1 as a prime candidate.
结论味蛋白和转导蛋白可能是味细胞的G-蛋白，但以味蛋白特异性表达为主，它们可能参与味觉的信号转导作用。
Conclusion The result of present study proved that both transducin and gustducin were taste G-protein and gustducin was high expressed. Both of them might be involved in taste signal transduction.
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