Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes

Hansen, Carl E.; Mañez, Angel; Burri, Christine; Bousbaine, Ahmed

doi:10.1002/1097-0010(200006)80:8<1193::aid-jsfa619>3.0.co;2-7

Cited by 25 publications

(12 citation statements)

References 10 publications

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“…However, as in the other isoenzymes, a higher activity is observed, and therefore, a greater presence in the seed than in the pulp. The results corroborate with those found by Hansen et al (2000) and Misnawi et al (2002). Hansen et al (2000) found that there are significant differences in the isoenzymes activities in various cacao cultivars.…”

Section: Determination Of the Activity Of The Isoenzymes (Aminopeptidsupporting

confidence: 89%

“…Values close to those were found by Hansen et al (1998) and Hansen et al (2000) for the aminopeptidase activity. Endoprotease ( Figure 4C) has the highest activity among the tested isoenzymes, being 1.94 g-1 PSD units for pulp and 2.46 g-1 PSD units for seed for the cultivar PH 16.…”

Section: Determination Of the Activity Of The Isoenzymes (Aminopeptidmentioning

confidence: 98%

“…Dther authors such as Biehl et al (1982), Amin et al (1997) and Hansen et al (2000) in their studies, they have observed that there is a difference in the proteases activity in different cocoa genotypes. Similar results were found by Voigt et al (1994).…”

Section: Proteases Activity Determinationmentioning

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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Section: Determination Of the Activity Of The Isoenzymes (Aminopeptidsupporting

confidence: 89%

Section: Determination Of the Activity Of The Isoenzymes (Aminopeptidmentioning

confidence: 98%

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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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“…The lowest protease activity in TSH-1188 cultivar in the pulp and seed, when compared to the PH-16 cultivar, can also be related to a smaller protein degradation and membrane characteristics, which affects the entry time of organic acids formed during fermentation, and as a result, delays enzymes activtion, occurring difference in the enzymatic activity in certain genotypes (Hansen et al, 2000).…”

Section: Extracts Proteolytic Determination (Pulp and Seeds)mentioning

confidence: 99%

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil

et al. 2016

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The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in different cocoa fermentation times, in addition to establishing the microbial load (molds and yeasts and aerobic mesophilic). Protease and its isoenzymes were extracted and partially purified and the enzymatic activities determined by spectrophotometry. The results showed that the proteases activity was higher at 66h of fermentation for both cultivars. When the isoenzymes activity was evaluated, the results demonstrated similar activity behavior for both cultivars, with regards to the isoenzymes aminopeptidase and carboxypeptidase, although the behavior of the endoprotease isoenzyme activity proved to be a little different for TSH-1188 cultivar. Concerning microbiological analyses, the results indicate that the period after molds and yeast counting reduction is consistent with the period of protease activity increase.Keywords: cocoa; proteolysis; aminopeptidase; carboxypeptidase; endoprotease.Practical Application: This study evaluates proteases enzymatic activity and their isoenzymes under predetermined conditions in the cocoa fermentation process, highlighting the importance of proteolysis in the formation of precursors of cocoa flavour and therefore chocolate.

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“…The free amino acids are the final products of proteolysis, while the peptides are intermediate products (Hashim et al 1998). Peptides have the buffer capacity due to the amino-group and carboxyl-group, which can not only contribute to the basic flavors directly, but can also help to improve or change food flavors though the interaction with other flavour compounds (Hansen et al 2000, Toldrá et al 1997.…”

Section: Peptides Analysismentioning

confidence: 99%

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Zhang

Yanjia

et al. 2011

J Food Sci Technol

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Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100°C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85°C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85°C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85°C sample. In conclusion, a cooking temperature of 85°C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

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Comparison of enzyme activities involved in flavour precursor formation in unfermented beans of different cocoa genotypes

Cited by 25 publications

References 10 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.)

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

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