Oligopeptide patterns produced from Theobroma cacao L of various genetic origins

被引：13

作者：

Amin, I

Jinap, S ^{[1
]}

Jamilah, B

Harikrisna, K

Biehl, B

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Biotechnol, Serdang 43400, Selangor, Malaysia

[2] Tech Univ Carolo Wilhelmina Braunschweig, Inst Bot, D-38092 Braunschweig, Germany

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2002年 / 82卷 / 07期

关键词：

hydrophobic oligopeptide; vicilin (7S)-class globulin; cocoa cotyledon aspartic endoprotease;

D O I：

10.1002/jsfa.1098

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Acetone dry powder (AcDP) was prepared for six cocoa genotypes, namely Forastero (Amelonado type), Criollo, Trinitario, SCA 12, UIT1 and PBC 140. Hydrophobic oligopeptides were produced when autolysis of AcDP was carried out at pH 3.5. Comparative HPLC analysis showed that autolysis of AcDP from various genotypes revealed a similar pattern of oligopeptides. Most of the hydrophobic oligopeptides were not generated during autolysis of AcDP in the presence of protease inhibitor (Pepstatin A), indicating that the generation of these oligopeptides was due to the action of cocoa cotyledon aspartic endoprotease. This finding implies that the splitting action of aspartic endoprotease on vicilin (7S)-class globulin (VCG) from various genotypes was the same. The information from the study provides additional evidence that there are no obvious differences in VCG composition between various genotypes. (C) 2002 Society of Chemical Industry

引用

页码：733 / 737

页数：5

共 15 条

[1]

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[2]

VACUOLAR (STORAGE) PROTEINS OF COCOA SEEDS AND THEIR DEGRADATION DURING GERMINATION AND FERMENTATION [J].