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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BISPO,Eliete da Silva (2) ROCHA,Fátima de Souza (2) MACEDO,Adrielle Souza Leão (1) RIBEIRO,Margareth da Silva (1) SILVEIRA,Paulo Túlio de Souza (1) SOARES,Sergio Eduardo (1) SOARES,Sérgio Eduardo (1) SOUSA,Luciane Santos (1) Mais... Palavra-chave Cocoa (2) Aminopeptidase (1) Carboxypeptidase (1) Chocolate (1) Endoprotease (1) Enzyme activity (1) Fermentation (1) Proteolysis (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil Ciênc. Tecnol. Aliment. SOUSA,Luciane Santos; ROCHA,Fátima de Souza; SILVEIRA,Paulo Túlio de Souza; BISPO,Eliete da Silva; SOARES,Sérgio Eduardo. Abstract The fermentation of cocoa seeds envolves microbial processes and the action of enzymes. To identify the possible differences in the cocoa fermentation process, with regards to proteolysis, this study has the objective of determining protease activity (under predetermined conditions) and its isoenzymes in two cocoa cultivars (PH-16 and HRT-1188) in different cocoa fermentation times, in addition to establishing the microbial load (molds and yeasts and aerobic mesophilic). Protease and its isoenzymes were extracted and partially purified and the enzymatic activities determined by spectrophotometry. The results showed that the proteases activity was higher at 66h of fermentation for both cultivars. When the isoenzymes activity was evaluated, the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Proteolysis; Aminopeptidase; Carboxypeptidase; Endoprotease. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400656 Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil Ciênc. Tecnol. Aliment. MACEDO,Adrielle Souza Leão; ROCHA,Fátima de Souza; RIBEIRO,Margareth da Silva; SOARES,Sergio Eduardo; BISPO,Eliete da Silva. Abstract The reactions leading to the formation of precursors of chocolate flavor are performed by endogenous enzymes present in the cocoa seed. Polyphenol oxidase (PPO) presence and activity during fermentation of cocoa beans is responsible for the development of flavor precursors and is also implicated in the reduction of bitterness and astringency. However, the reliability of cocoa enzyme activities is complicated due to variations in different genotypes, geographical origins and methods of fermentation. In addition, there is still a lack of systematic studies comparing different cocoa cultivars. So, the present study was designed to characterize the activity of PPO in the pulp and seeds of two cocoa cultivars, PH 16 and TSH 1188. The PPO activity was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cocoa; Fermentation; Enzyme activity; Chocolate. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100056 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco