Cocoa Storage Protein Changes In Under-Fermented Cocoa Beans As Affected By Carboxypeptidases  

Oleh:

Ikrawan, Yusep ; Selamat, Jinap

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 6 no. 2 (Jun. 2004), page 93-98.
Topik: COKLAT; cocoa storage protein; under-fermented beans; carboxypeptidases
Fulltext: Yusep Ikrawan.pdf (55.38KB)

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.3 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

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.

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