Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans
Protein was extracted from cocoa beans with a buffer solution and separated on Sephadex LH20. After dialysis and freeze dehydration protein preparations were characterized according to solubility in different aqueous media and electrophoretic behavior on disc gels. Compared to pigmented varieties, extracts from nonpigmented beans yielded only half as much protein off the Sephadex column, and nondialyzable solids were less pure with respect to protein (60 percent vs. 30 percent protein). Electrophoresis of pigmented varieties gave eight protein bands which were more intense and numerous than for nonpigmented types. Differences reflect protein-polyphenol interactions important to quality characteristics of chocolate, and methods used are suggested as adjuncts in breeding programs related to optimization of desirable quality characteristics.
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1976
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| Subjects: | CACAO, CONTENIDO PROTEICO, FRACCIONAMIENTO QUIMICO, SEPARACION, COMPOSICION QUIMICA, CALIDAD, |
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KOHA-OAI-BVE:694292020-02-03T21:36:31ZExtraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans 132840 Zak, D.L. 82600 Keeney, P.G. 1976Protein was extracted from cocoa beans with a buffer solution and separated on Sephadex LH20. After dialysis and freeze dehydration protein preparations were characterized according to solubility in different aqueous media and electrophoretic behavior on disc gels. Compared to pigmented varieties, extracts from nonpigmented beans yielded only half as much protein off the Sephadex column, and nondialyzable solids were less pure with respect to protein (60 percent vs. 30 percent protein). Electrophoresis of pigmented varieties gave eight protein bands which were more intense and numerous than for nonpigmented types. Differences reflect protein-polyphenol interactions important to quality characteristics of chocolate, and methods used are suggested as adjuncts in breeding programs related to optimization of desirable quality characteristics.Protein was extracted from cocoa beans with a buffer solution and separated on Sephadex LH20. After dialysis and freeze dehydration protein preparations were characterized according to solubility in different aqueous media and electrophoretic behavior on disc gels. Compared to pigmented varieties, extracts from nonpigmented beans yielded only half as much protein off the Sephadex column, and nondialyzable solids were less pure with respect to protein (60 percent vs. 30 percent protein). Electrophoresis of pigmented varieties gave eight protein bands which were more intense and numerous than for nonpigmented types. Differences reflect protein-polyphenol interactions important to quality characteristics of chocolate, and methods used are suggested as adjuncts in breeding programs related to optimization of desirable quality characteristics.CACAOCONTENIDO PROTEICOFRACCIONAMIENTO QUIMICOSEPARACIONCOMPOSICION QUIMICACALIDADJournal of Agricultural and Food Chemistry (EUA) |
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CACAO CONTENIDO PROTEICO FRACCIONAMIENTO QUIMICO SEPARACION COMPOSICION QUIMICA CALIDAD CACAO CONTENIDO PROTEICO FRACCIONAMIENTO QUIMICO SEPARACION COMPOSICION QUIMICA CALIDAD |
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CACAO CONTENIDO PROTEICO FRACCIONAMIENTO QUIMICO SEPARACION COMPOSICION QUIMICA CALIDAD CACAO CONTENIDO PROTEICO FRACCIONAMIENTO QUIMICO SEPARACION COMPOSICION QUIMICA CALIDAD 132840 Zak, D.L. 82600 Keeney, P.G. Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| description |
Protein was extracted from cocoa beans with a buffer solution and separated on Sephadex LH20. After dialysis and freeze dehydration protein preparations were characterized according to solubility in different aqueous media and electrophoretic behavior on disc gels. Compared to pigmented varieties, extracts from nonpigmented beans yielded only half as much protein off the Sephadex column, and nondialyzable solids were less pure with respect to protein (60 percent vs. 30 percent protein). Electrophoresis of pigmented varieties gave eight protein bands which were more intense and numerous than for nonpigmented types. Differences reflect protein-polyphenol interactions important to quality characteristics of chocolate, and methods used are suggested as adjuncts in breeding programs related to optimization of desirable quality characteristics. |
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| topic_facet |
CACAO CONTENIDO PROTEICO FRACCIONAMIENTO QUIMICO SEPARACION COMPOSICION QUIMICA CALIDAD |
| author |
132840 Zak, D.L. 82600 Keeney, P.G. |
| author_facet |
132840 Zak, D.L. 82600 Keeney, P.G. |
| author_sort |
132840 Zak, D.L. |
| title |
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| title_short |
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| title_full |
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| title_fullStr |
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| title_full_unstemmed |
Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| title_sort |
extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans |
| publishDate |
1976 |
| work_keys_str_mv |
AT 132840zakdl extractionandfractionationofcocoaproteinsasappliedtoseveralvarietiesofcocoabeans AT 82600keeneypg extractionandfractionationofcocoaproteinsasappliedtoseveralvarietiesofcocoabeans |
| _version_ |
1756057246065754113 |