Protease research papers
Hansen et al. Spoto Orgs.
The physiological function of proteases is necessary for all living organisms, from viruses to humans, and proteolytic enzymes can be classified based on their origin: microbial bacterial, fungal and viralplant, animal and human enzymes can be distinguished. Abstract Proteolytic enzymes also termed peptidases, proteases and proteinases are capable of hydrolyzing peptide bonds in proteins.
A different behavior from what occurs in the PH 16 cultivar can be seen in the cultivar TSH when we correlate the enzyme optimal performance with its fermentation parameters Figure 6.
Nature Reviews. Proteases are enzymes which act on proteins turning them into peptides of lower molecular weight or amino acids Lima et al.
But when comparing the pulp activity with the seeds there is a significant difference with a higher activity detected in the seed. 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. Proteolytic activity aspartic endoproteinase and carboxypeptidase of cocoa bean during fermentation. Influence of carboxypeptidases on free aminoacid, peptide and methylpyrazine contents of under-fermented cocoa beans. As for the mode of action, proteases are divided into exopeptidases, which operate in the polypeptide chain termination and endopeptidases, which act on the links inside the protein chain. The pulps were separated from the seeds manually and immersed in 0. In this figure, a difference in their activities was observed, with the endoprotease with higher activity, even higher than the sum of the other two isozymes, indicating a greater presence of this isoenzyme in the analyzed cocoa varieties. After evaporation of the solvent, the powder treated seeds were suspended in 0. Invertases primary structures, functions, and roles in plant development and sucrose partiti oning. However, as in the other isoenzymes, a higher activity is observed, and therefore, a greater presence in the seed than in the pulp. Out of the 22 known families of the genus Theobroma, only cocoa Theobroma cacao L. Vicilin-class globulin and their degradation during cocoa fermentation.
Critical Reviews in Food Science and Nutrition, 56 1 Out of the 22 known families of the genus Theobroma, only cocoa Theobroma cacao L. Protein measurement with the Folinfenol reagent.
Influence of carboxypeptidases on free aminoacid, peptide and methylpyrazine contents of under-fermented cocoa beans.
Partial purification of the pulp and seed proteases Purification was performed according to Deuner et al. Food Chemistry, 59 1 , The pulps were separated from the seeds manually and immersed in 0. Studies also show variations in the proteases activity with temperature changes, such as the studies conducted by Marco and Felix who analyzed proteases isolated from the Brazilian cocoa fungi. The difference in size of the troughs was due to material availability during the collection period. Critical Reviews in Food Science and Nutrition, 56 1 , Journal of the Science of Food and Agriculture, 82 13 , One carboxypeptidase unit was the amount of enzyme required to release one mmol of leucine per minute at pH 5. The carboxipeptidase activity is shown in Figure 4B , and presented for cultivar PH 16 an activity of 0. After evaporation of the solvent, the powder treated seeds were suspended in 0.
The enzyme activity is not exploited at its fullest, for the factors analyzed pH and temperature are far from being optimal so as to maximize its catalytic activities. Larcher et al. This step is responsible for the development of the precursors and the flavor compounds in cocoa beans Oetterer, For the substrate gelatin, the variety PH 16 Pulp activity reached 1.
based on 52 review