β Scribed by Knapp, A. W.
No coin nor oath required. For personal study only.
and a t which, tliereforc, i t beconies possiblc for t.lie vniious substrinccs in the bcan to conic iii contact and react. By this timc t,hc pulp is acid with acctic acid, and ns tlic sldn during ferniontntion bccomcs pernienblc it is reasonable to nssunie that this acid passes into tlic benn, and assists in the chemical chnnges. 1 harc never sccn micro-orgnnisins insitlc the bean. Thcrc rcninins to consider if eiuynics nssist in tlic rcact ions. r 1 l I I E PRESEXCE OF ESZYMriS Tlie following cnzynics wcrc foiind by Brill' in cncno bcails aiid pulp :-ESZYXEs IS CACAO B13zCVS. 13cnns Bonns Pulp (frcdl) ( formontotl) ClLsCnsO .
π SIMILAR VOLUMES
## Abstract The first stage in the destruction of the anthocyanin pigments in cacao beans during the curing treatment is hydrolysis by a glycosidase. The relevance of this reaction to the quality of the processed bean is discussed.
The protein content of cacao (Theobroma cacao) beans was studied by quantitative twodimensional electrophoresis (2-DE) and by measuring total and protein nitrogen by the Kjeldahl method from the unfermented stage up to the seventh day of fermentation. The major trends in evolution of protein concent