COCOA-SPECIFIC AROMA PRECURSORS ARE GENERATED BY PROTEOLYTIC DIGESTION OF THE VICILIN-LIKE GLOBULIN OF COCOA SEEDS

被引：85

作者：

VOIGT, J

HEINRICHS, H

VOIGT, G

BIEHL, B

机构：

[1] Botanisches Institut, Technische Universität Braunschweig, D-38092 Braunschweig

来源：

FOOD CHEMISTRY | 1994年 / 50卷 / 02期

关键词：

D O I：

10.1016/0308-8146(94)90117-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The proteolytic formation of the cocoa-specific aroma precursors was investigated in vitro using protein substrates and proteases purified from ungerminated cocoa seeds. An aspartic endoprotease and a carboxypeptidase present in ungerminated cocoa seeds were found to be required for this process. Cocoa-specific aroma precursors were obtained by proteolytic digestion of the vicilin-like globulin but not by proteolysis of the albumin of cocoa seeds.

引用

页码：177 / 184

页数：8

共 28 条

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