COCOA STORAGE PROTEIN CHANGES IN UNDER-FERMENTED COCOA BEANS AS AFFECTED BY CARBOXYPEPTIDASES

Yusep Ikrawan, DS and Jinap Selamat, DS (2004) COCOA STORAGE PROTEIN CHANGES IN UNDER-FERMENTED COCOA BEANS AS AFFECTED BY CARBOXYPEPTIDASES. JURNAL INFOMATEK, 6 (2). pp. 93-98. ISSN 141-0865

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Abstract

The influence of carboxypeptidases on cocoa storage protein, free amino acids and peptides pattern in under-fermented cocoa beans was carried out. Under-fermented cocoa beans were obtained from 2 days of fermentation. Carboxypeptidase B from pancreas porcine and carboxypeptidase Y from baker’s yeast were used for digestion. The results showed that carboxypeptidase activity decreased during the prolonged incubation. Using SDS-PAGE, three bands protein were detected in all of the samples and were assumed as globulin fraction (band I and II) with the molecular weights of 47 kDa and 31 kDa, whereas, band III were assumed as albumin fraction with the molecular weight of 19 kDa. Keywords: cocoa storage protein, under-fermented beans, carboxypeptidases,

Item Type:	Article
Subjects:	JOURNAL
Divisions:	Fakultas Teknik > Teknik Pangan 2004
Depositing User:	Irwan Kustiawan
Date Deposited:	11 Sep 2017 07:54
Last Modified:	11 Sep 2017 07:54
URI:	http://repository.unpas.ac.id/id/eprint/29176

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