In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity

Voigt, J.; Voigt, G.; Heinrichs, H.; Wrann, Dagmar; Biehl, Böle

doi:10.1016/0308-8146(94)90040-x

Cited by 37 publications

(31 citation statements)

References 30 publications

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“…Studies corroborate with the influence of pH on the proteases activity such as those conducted by Hansen et al (1998), Voigt et al (1994).…”

Section: Effect Of Ph On the Protease Activitysupporting

confidence: 78%

“…Similar results were found by Voigt et al (1994). Based on the above values, to determine the pH and the enzyme optimal temperature, bovine serum albumin was used as the preferred substrate at a concentration of 1.5 mg / mL for further analysis.…”

Section: Proteases Activity Determinationsupporting

confidence: 77%

“…A solution of 1 mL of extract was incubated with a solution of Pepstatin A (10ug / mL) for 1 hour in an ice bath for inhibiting endoprotease (Amin et al, 1998;Voigt et al, 1994). To an aliquot (0.5 ml) of this mixture, 0.5 mL of 0.2 M sodium phosphate buffer, pH 5.8 was added, containing 5 mM leucine-p-nitroaniline as substrate, which was prepared from a stock solution 125 mM in methanol.…”

Section: Determination Of the Carboxypeptidase Activitymentioning

confidence: 99%

“…It is already known that proteases, during proteolysis, produce precursors (peptides and free amino acids) which will, along with reducing sugars, participate in the Maillard reaction during roasting, thereby contributing to the development of the flavor and the taste of chocolate (Voigt et al, 1994;Huang & Barringer, 2010 As for the mode of action, proteases are divided into exopeptidases, which operate in the polypeptide chain termination and endopeptidases, which act on the links inside the protein chain. Among exopeptidases, there are those which catalyze the cleavage of its substrates from a carboxy-or amino-terminal portion, carboxypeptidases and aminopeptidases, respectively (Barrett et al, 2004;Turk, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

et al. 2017

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Dur objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars.Keywords: aminopeptidase; carboxypeptidase; endoprotease; peptide bonds; amino acids. Practical Application:The work characterizes proteases and determines its isoenzymes activity, highlighting and discussing its importance in the formation of precursors of the chocolate flavor. The knowledge on the enzyme characteristics opens possibilities for future technological interventions in the cocoa fermentation process, to improve the quality of the raw material and, consequently, of monovarietal chocolate.

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“…Studies corroborate with the influence of pH on the proteases activity such as those conducted by Hansen et al (1998), Voigt et al (1994).…”

Section: Effect Of Ph On the Protease Activitysupporting

confidence: 78%

Section: Proteases Activity Determinationsupporting

confidence: 77%

Section: Determination Of the Carboxypeptidase Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

et al. 2017

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“…Estes compostos são frequentemente caracterizados por aromas florais, frutais e doces (caramelo). Conforme Voigt et al (1994) Pesquisadores: é um cacau que apresenta um aroma de constituição (presente nas amêndoas frescas) e/ou aroma de fermentação, que aparece após a fermentação. da colheita, como a maturidade ou o tempo de armazenagem antes da quebra.…”

Section: Desenvolvimento Dos Aromasunclassified

Cacau: A Diferenciação Pela Qualidade Como Estratégia Para Elevação Do Preço No Mercado Internacional

Santos¹,

Santos²,

Santos³

2012

Agrotropica

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Este trabalho objetivou identificar as potencialidades de mercado e os requerimentos qualitativos de cacau fino pelas indústrias de chocolate "gourmet". Cientificamente apoiou-se nos fundamentos da teoria Resource Based View (RBV). Observações nas industriais de chocolate revelaram que em termos de qualidade o principal requerimento do cacau fino é o aroma e sabor. O trabalho apresenta definições de cacau fino e identifica os aromas mais valorizados no mercado de chocolate, analisando-os com relação à sua formação e o seu desenvolvimento. Conclui que o mercado de cacau fino está em expansão, paga preços adicionais (duas a três vezes os valores das bolsas) e representa uma oportunidade para os produtores de cacau. Palavras-chave:Cacau fino, aroma, oportunidade de mercado, valor comercial.Cocoa: the differentiation by quality as a strategy for the improvement price at the international market. This study aimed to identify the market potential and the qualitative requirements of the industries of fine cocoa chocolate "gourmet". Scientifically the writing is supported on the fundamentals of the Resource Based View (RBV) theory. Interviews with industrial of chocolate revealed that in terms of quality the main requirement to the fine cocoa is aroma and flavor. The paper presents definitions of fine cocoa and identifies aromas mostly valued in the market for chocolate, analyzing them in relation to their origin and development. It concludes that the fine cocoa market is expanding, pays additional prices (two to three times the values of the Stock Market) and represents an opportunity for cocoa farmers.

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The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

Vuyst

Lefeber

Papalexandratou

et al. 2010

Biotechnology of Lactic Acid Bacteria

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In vitro studies on the proteolytic formation of the characteristic aroma precursors of fermented cocoa seeds: The significance of endoprotease specificity

Cited by 37 publications

References 30 publications

Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)

Cacau: A Diferenciação Pela Qualidade Como Estratégia Para Elevação Do Preço No Mercado Internacional

The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation

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