A NEW METHOD FOR ISOLATION OF PROTEASES FROM COCOA BEANS BY AMMONIUM-SULFATE PRECIPITATION

Protease was successfully isolated from the cotyledons of ripe cocoa b eans (Theobroma cacao Linneaus) by a precipitation method, using 20 mM sodium phosphate buffer (pH 6.5) containing 1.5% polyvinylpyrrolidone and ammonium sulphate. Four fractions, that were proteolytically acti ve against casein were isolated, using 0 - 20%, 20 - 40%, 40 - 60% and 60 - 80% saturations of ammonium sulphate. Addition of Triton X-100 a nd sodium dodecyl sulphate did not enhance the efficiency of the isola tion process.