Vicilin-class globulins and their degradation during cocoa fermentation
Cocoa beans were fermented for 144 h using shallow wooden boxes at ambient temperature. Two major polypeptides were found to consist of the storage protein and an albumin fraction. The storage protein comprises two vicilin fractions with molecular weights of 47.1 and 39.2 kDa, and the albumin fracti...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Science
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51100/1/51100.pdf |
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