Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus daniellii Benth.

Amino Acids/analysis Chromatography, Gel Chromatography, Ion Exchange Disulfides Electrophoresis, Polyacrylamide Gel Electrophoresis, Starch Gel Fruit Hot Temperature Hydrogen-Ion Concentration Molecular Weight Plant Proteins/isolation & purification Plants/analysis Protein Conformation Protein Denaturation Spectrophotometry, Ultraviolet Sweetening Agents/analysis Trypsin Ultracentrifugation Ultrafiltration

Amino Acids Disulfides Plant Proteins Sweetening Agents Trypsin