I. Amin et al., PROTEOLYTIC ACTIVITY (ASPARTIC ENDOPROTEINASE AND CARBOXYPEPTIDASE) OF COCOA BEAN DURING FERMENTATION, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 123-128
This study was carried out to examine the changes in cocoa aspartic en
doproteinase and carboxypeptidase activities, mass pH and temperature
during 144 h (6 days) of fermentation using shallow wooden boxes. The
results showed that at 72 h of fermentation, the activity of aspartic
endoproteinase was higher than the original value. However, at 96 h th
e carboxypeptidase activity was higher than its original activity. The
study also found a high correlation 0.99 (P < 0.05) between the mass
temperature with the aspartic endoproteinase at 48 h of fermentation.
No correlation was found between the mass pH and temperature with the
carboxypeptidase during fermentation. The degradation of vicilin-class
globulin was about 88.8% and that of albumin was 47.4% at the end of
fermentation. (C) 1998 SCI.