Single step purification of 2S albumin from Theobroma cacao

Abstract

Diabetes is prevalence in Malaysia affecting 21 % of her adults. The occurrence of this metabolic disease is linked to the excessive intake of high calorie sugar. Although non-sugar sweeteners are available, artificial sweeteners pose adverse side effects to human health while natural sweeteners such as sweet proteins suffer low heat stability thus limiting their utilization in food processing. However, sweet protein mabinlin from the plant mabinlang (Capparis masaikai Levl.) is a promising sugar substitute due to its excellence high heat stability and intense sweetness. Nevertheless, its mass production is hampered by the scarcity of the plant. Recently, 2s albumin in cacao (Theobroma cacao) showed high similarity to mabinlin and has more potential to be produced industrially because cacao are grown by many countries including Malaysia. However, there is no report regarding cocoa mabinlin characteristics, to date. In this study, we had purify 2s albumin, a protein that is correspond to mabinlin in cacao via Ion Exchange Chromatography (IEX). All peaks were pooled and collected, and then run through SDS-PAGE to confirm their purity. Peak 5 eluted from Q HP column in IEX gave a single protein band at 21 kDa after staining with silver nitrate solution. This study hopefully will lead to development of alternative low calorie sweetener from local resources of Malaysia, thus impact on reducing high sugar consumption related diseases, especially diabetes.

Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing

“… Compilation of the methods and characterization options applied for cocoa bean proteins denoted with corresponding relevant studies [ 6 , 9 , 18 , 23 , 24 , 25 , 28 , 30 , 34 ]. …”