Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying

被引：188

作者：

Sakharov, IY ^{[1
]}

Ardila, GB ^{[1
]}

机构：

[1] Ind Univ Santander, Sch Chem, Enzymol Lab, Bucaramanga, Colombia

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 01期

关键词：

cocoa; fermentation; flavour; isoenzymes; peroxidase;

D O I：

10.1016/S0308-8146(98)00160-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An increase of peroxidase activity in the seeds of cocoa (Theobroma cacao L.) during their ripening has been determined. An additional increase of the peroxidase activity (about 10 times) is observed during the fermentation and drying of the beans. The residual activity determined in the cocoa beans after sun-drying was higher than that in unfermented ripe seeds. The major cocoa isoperoxidase was shown to be an acidic enzyme with pI 4.7. Using isoelectrofocusing, the appearance of two basic isoenzymes of the peroxidase with pI. 8.6 and 9.0 during the process of the fermentation has been detected. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：51 / 54

页数：4

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