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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: Ismail, Amin, Selamat, Jinap, Bakar, Jamilah
Format: Article
Language:English
Published: Elsevier Science 1997
Online Access:http://psasir.upm.edu.my/id/eprint/51100/1/51100.pdf
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spelling oai:psasir.upm.edu.my:51100 http://psasir.upm.edu.my/id/eprint/51100/ Vicilin-class globulins and their degradation during cocoa fermentation Ismail, Amin Selamat, Jinap Bakar, Jamilah 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 fraction has a molecular weight of 21.1 kDa. The degradation of vicilin fractions during the course of fermentation was visually detected by sodium docecyl sulphate-polyacrylamide gel electrophoresis. The albumin fraction was found to be the most resistant to proteolysis during fermentation. At the end of fermentation, the 39.2 kDa polypeptide was completely degraded but the 47.1 kDa polypeptide was still present at low intensity. The protein concentrations of 47.1 and 39.2 kDa polypeptides decreased from 1.74 to 0.03 μg and from 0.93 to 0.02 μg, respectively. The protein concentration of 46 and 46.5 kDa polypeptides increased from 0.06 to 0.34 μg and from 0.03 to 0.23 μg, respectively. This could be due to the result of the degradation products of the 47.1 kDa polypeptide. Elsevier Science 1997 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51100/1/51100.pdf Ismail, Amin and Selamat, Jinap and Bakar, Jamilah (1997) Vicilin-class globulins and their degradation during cocoa fermentation. Food Chemistry, 59 (1). pp. 1-5. ISSN 0308-8146 http://www.sciencedirect.com/science/article/pii/0308814695001883 10.1016/0308-8146(95)00188-3
institution UPM IR
collection UPM IR
language English
description 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 fraction has a molecular weight of 21.1 kDa. The degradation of vicilin fractions during the course of fermentation was visually detected by sodium docecyl sulphate-polyacrylamide gel electrophoresis. The albumin fraction was found to be the most resistant to proteolysis during fermentation. At the end of fermentation, the 39.2 kDa polypeptide was completely degraded but the 47.1 kDa polypeptide was still present at low intensity. The protein concentrations of 47.1 and 39.2 kDa polypeptides decreased from 1.74 to 0.03 μg and from 0.93 to 0.02 μg, respectively. The protein concentration of 46 and 46.5 kDa polypeptides increased from 0.06 to 0.34 μg and from 0.03 to 0.23 μg, respectively. This could be due to the result of the degradation products of the 47.1 kDa polypeptide.
format Article
author Ismail, Amin
Selamat, Jinap
Bakar, Jamilah
spellingShingle Ismail, Amin
Selamat, Jinap
Bakar, Jamilah
Vicilin-class globulins and their degradation during cocoa fermentation
author_facet Ismail, Amin
Selamat, Jinap
Bakar, Jamilah
author_sort Ismail, Amin
title Vicilin-class globulins and their degradation during cocoa fermentation
title_short Vicilin-class globulins and their degradation during cocoa fermentation
title_full Vicilin-class globulins and their degradation during cocoa fermentation
title_fullStr Vicilin-class globulins and their degradation during cocoa fermentation
title_full_unstemmed Vicilin-class globulins and their degradation during cocoa fermentation
title_sort vicilin-class globulins and their degradation during cocoa fermentation
publisher Elsevier Science
publishDate 1997
url http://psasir.upm.edu.my/id/eprint/51100/1/51100.pdf
_version_ 1782722858687922176
score 12.933938

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