Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans
During ripening of cocoa fruit the protein content of seeds decreased 25 percent, but consistent qualitative trends were not apparent. Most of the protein of unfermented beans could be solubilized and recovered. However, at the conclusion of fermentation only about one-third of the protein could be extracted from beans. The extractable protein fractions became progressively less pure during fermentation and at the end were only 40 percent protein. Fewer, more diffuse protein bands were evident on disc gels as fermentation advanced. Most of these changes are believed to involve protein interaction with polyphenols. Somewhat similar trends were noted during roasting and conching.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1976
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| Subjects: | CACAO, FERMENTACION, CONTENIDO PROTEICO, MADURACION, PROCESAMIENTO, PROTEINAS, SEPARACION, TOSTADO, |
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