Extraction, fractionation, and amino acid composition of Brazilian comun cacao proteins
Proteins were extracted from the seeds of Brazilian Comun cacao with a urea buffer and purified on a Sephadex G-25 column. The protein extract was then separated into eight groups using stepwise changes in pH on a Sephadex SP-25 cation exchange column. Each protein group was significantly different in amino acid composition from every other group. Based on this method, 13 amino acids should be considered when classifying various cacaos according to genetic origins. Glutamic acid, alanine, and arginine were most variable. Least likely to reflect differences among protein groups were lysine, histidine, cysteine, and methionine.
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| Main Authors: | , |
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| Format: | biblioteca |
| Published: |
1977
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| Subjects: | CACAO, ALMENDRAS, COMPOSICION QUIMICA, AMINOACIDOS, PROTEINAS, SEPARACION, ANALISIS QUIMICO, |
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