Abstract
The thaumatin content (forms TO, TI and TII) of fruits from Thaumatococcus danielli at various stages of maturation were examined. The amounts of all three forms of sweet protein increased during maturation to reach a total of about 50 mg/g in mature aril tissue in fruits from both the Ashanti and Kadjebe regions of Ghana. TO was a minor form in fruits at all stages of development from both regions. The major regional difference was that TII was absent from the Kadjebe fruits; however, the total level of sweet proteins was maintained by increased levels of TO and TI. Structural and immunological comparisons of the three thaumatin forms showed that TO is closely related to the other two forms which are known to differ at only five positions in their primary structure.
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