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Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation
Author(s) -
Amin I,
Jinap S,
Jamilah B
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199801)76:1<123::aid-jsfa917>3.0.co;2-n
Subject(s) - fermentation , carboxypeptidase , aspartic acid , food science , chemistry , biochemistry , albumin , enzyme , amino acid
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 0·99 ( P <0·05) 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 88·8% and that of albumin was 47·4% at the end of fermentation. © 1998 SCI.