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Characterization of peptides formed during fermentation of cocoa bean
E Buyukpamukcu1, D M Goodall, C E Hansen
1Chemistry Department, University of York, Heslington, York YO10 5DD, United Kingdom.
Journal of Agricultural and Food Chemistry
|December 18, 2001
Abstract:
Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amount and composition of the major proteins, accompanied by formation of complex distributions of peptides. MS/MS studies and application of SEQUEST sequencing software have allowed identification of two related peptides, a hexapeptide and a nonapeptide, formed from vicilin, one of the cocoa storage proteins. Time course studies of the two peptides show different abundance profiles and indicate, in part, production of the hexapeptide from the nonapeptide.