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.
Saved in:
Main Authors: | 132840 Zak, D.L., 82600 Keeney, P.G. |
---|---|
Format: | biblioteca |
Published: |
1976
|
Subjects: | CACAO, FERMENTACION, CONTENIDO PROTEICO, MADURACION, PROCESAMIENTO, PROTEINAS, SEPARACION, TOSTADO, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans
by: 132840 Zak, D.L., et al.
Published: (1976) -
The extraction and partial purification of cocoa storage proteins
by: 104800 Pettipher, G.L.
Published: (Ene-) -
Comparison of several types of cocoa beans relative to fractionated protein components
by: 124494 Timbie, D.J., et al.
Published: (1980) -
Factors affecting the concentration of pyrazines in cacao beans
by: 109803 Reineccius, G.A., et al.
Published: (1970) -
Processing coffee: a simplified study
by: 57898 Clarke, R.J.
Published: (Feb )