Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation

✍ Scribed by Amin, I; Jinap, S; Jamilah, B

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 245 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199801)76:1<123::aid-jsfa917>3.0.co;2-n

✦ Synopsis

This study was carried out to examine the changes in cocoa aspartic endoproteinase and carboxypeptidase activities, mass pH and temperature during 144 h (6 days) of fermentation using shallow wooden boxes. The results showed that at 72 h of fermentation, the activity of aspartic endoproteinase was higher than the original value. However, at 96 h the carboxypeptidase activity was higher than its original activity. The study also found a high correlation 0É99 (P \ 0É05) between the mass temperature with the aspartic endoproteinase at 48 h of fermentation. No correlation was found between the mass pH and temperature with the carboxypeptidase during fermentation. The degradation of vicilin-class globulin was about 88É8% and that of albumin was 47É4% at the end of fermentation.

1998 SCI.