COCOA STORAGE PROTEIN CHANGES IN UNDER-FERMENTED COCOA BEANS AS AFFECTED BY CARBOXYPEPTIDASES

The influence of carboxypeptidases on cocoa storage protein, free amino acids and peptides pattern in under-fermented cocoa beans was carried out. Under-fermented cocoa beans were obtained from 2 days of fermentation. Carboxypeptidase B from pancreas porcine and carboxypeptidase Y from baker’s yeast were used for digestion. The results showed that carboxypeptidase activity decreased during the prolonged incubation. Using SDS-PAGE, three bands protein were detected in all of the samples and were assumed as globulin fraction (band I and II) with the molecular weights of 47 kDa and 31 kDa, whereas, band III were assumed as albumin fraction with the molecular weight of 19 kDa. Keywords: cocoa storage protein, under-fermented beans, carboxypeptidases