کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590548 1492099 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins
چکیده انگلیسی
Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino acids content. Peptides between 3 and 10 kDa were observed at low levels. A strong correlation between amino acids and ammonia nitrogen, a fermentation marker was found. Attention was drawn on each fraction, and enabled to point out other phenomenon occurring during fermentation. The migration of some nitrogenous compounds towards the bean shell during fermentation was demonstrated. Acetone treatment of cocoa powder prior to SDS-PAGE led to losses of nitrogenous compounds. This result gives clues on the tanning phenomenon carried out by polyphenols on nitrogenous compounds, phenomenon which increases during fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 958-964
نویسندگان
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