Tk. Seow et al., A NEW METHOD FOR ISOLATION OF PROTEASES FROM COCOA BEANS BY AMMONIUM-SULFATE PRECIPITATION, Journal of Food Science and Technology, 31(6), 1994, pp. 511-513
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.