Characterization of peptides formed during fermentation of cocoa bean

被引：32

作者：

Buyukpamukcu, E

Goodall, DM

Hansen, CE

Keely, BJ ^{[1
]}

Kochlar, S

Wille, H

机构：

[1] Univ York, Dept Chem, York YO10 5DD, N Yorkshire, England

[2] Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland

[3] Nestle Prod Technol Ctr, York YO91 1XY, N Yorkshire, England

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 12期

关键词：

cocoa; peptides; GPC-MS; fermentation;

D O I：

10.1021/jf0104127

中图分类号：

S [农业科学];

学科分类号：

09 [农学];

摘要：

Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amount and composition of the major proteins, accompanied by formation of complex distributions of peptides. MS/MS studies and application of SEQUEST sequencing software have allowed identification of two related peptides, a hexapeptide and a nonapeptide, formed from vicilin, one of the cocoa storage proteins. Time course studies of the two peptides show different abundance profiles and indicate, in part, production of the hexapeptide from the nonapeptide.

引用

页码：5822 / 5827

页数：6

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