Indogenous Lipase Activities during Cocoa Bean (Theobroma cacao L.) Germination

被引：0
|
作者：
Permana, I. Dewa Gde Mayun [1 ]
Indrati, Retno [2 ]
Hastuti, Pudji [2 ]
Suparmo, Suparmo [2 ]
机构：
[1] Univ Udayana, Fak Teknol Pertanian, Jurusan Ilmu dan Teknol Pangan, Kampus Bukit Jimbaran, Bali 80364, Indonesia
[2] Univ Gajah Mada, Fak Teknol Pertanian, Jurusan Teknol Pangan Hasil Pertanian, Bulaksumur 55281, Yogyakarta, Indonesia
来源：
AGRITECH | 2013年 / 33卷 / 02期
关键词：
Hydrolysis; esterification; lipase; cocoa; germination;
D O I：
10.22146/agritech.9795
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The aim of the research was to find the highest activity of cocoa bean lipase during germination. The lipase activity was determined every day for 10 days germination period. The result indicated that the highest hydrolysis activity of the extracted lipase was found at the 3th day of germination = 0,138 U/gram bean and that of esterification was at 4th day = 0,252 U/gram bean. During germination, bean weight and fat content decreased while water content increased. Free fatty acid and soluble protein were in fluctuation during germination.
引用
收藏
页码：176 / 181
页数：6
相关论文
共 50 条
  • [1] The Optimizing of Isolation of Cocoa Bean Indogenous Lipase (Theobroma cacao L.)
    Permana, I. D. G. Mayun
    Indrati, Retno
    Hastuti, Pudji
    [J]. AGRITECH, 2012, 32 (01): : 27 - 32
  • [2] COCOA BEAN (Theobroma cacao L.) DRYING KINETICS
    Chinenye, Ndukwu MacManus
    Ogunlowo, A. S.
    Olukunle, O. J.
    [J]. CHILEAN JOURNAL OF AGRICULTURAL RESEARCH, 2010, 70 (04): : 633 - 639
  • [3] Germination ecophysiology of germination of Theobroma cacao L. genotypes
    Lavanhole, Daniele Freisleben
    Arantes, Sara Dousseau
    Arantes, Lucio de Oliveira
    Spaggiari Souza, Carlos Alberto
    Prucoli Posse, Sheila Cristina
    Neto, Basilio Cerri
    Crasque, Jeane
    [J]. IHERINGIA SERIE BOTANICA, 2019, 74
  • [4] Phytochemical screening of cocoa (Theobroma cacao L.) leaves
    Kumah, P.
    Ampofo, S. O.
    Idun, I. A.
    [J]. XXXI INTERNATIONAL HORTICULTURAL CONGRESS, IHC2022: INTERNATIONAL SYMPOSIUM ON POSTHARVEST TECHNOLOGIES TO REDUCE FOOD LOSSES, 2023, 1364 : 459 - 466
  • [5] Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates
    Sarmadi, Bahareh
    Aminuddin, Farhana
    Hamid, Muhajir
    Saari, Nazamid
    Abdul-Hamid, Azizah
    Ismail, Amin
    [J]. FOOD CHEMISTRY, 2012, 134 (02) : 905 - 911
  • [6] Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins
    Siow, Cai San
    Chan, Eric Wei Chiang
    Wong, Chen Wai
    Ng, Chee Wai
    [J]. FUTURE FOODS, 2022, 5
  • [7] The contribution of genotype to cocoa (Theobroma cacao L.) flavour
    Clapperton, John
    Yow, Stephen
    Chan, Joe
    Lim, David
    Lockwood, Rob
    Romanczyk, Lee
    Hammerstone, John
    [J]. TROPICAL AGRICULTURE, 2021, 98 (03): : 280 - 286
  • [8] Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
    Myriam Rojas
    Arne Hommes
    Hero Jan Heeres
    Farid Chejne
    [J]. Food Engineering Reviews, 2022, 14 : 509 - 533
  • [9] Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
    Rojas, Myriam
    Hommes, Arne
    Heeres, Hero Jan
    Chejne, Farid
    [J]. FOOD ENGINEERING REVIEWS, 2022, 14 (03) : 509 - 533
  • [10] Characterization of the exopeptidase activity existing in Theobroma cacao L. during germination
    Sanchez-Mundo, M. L.
    Bautista-Munoz, C.
    Jaramillo-Flores, M. E.
    [J]. PROCESS BIOCHEMISTRY, 2010, 45 (07) : 1156 - 1162
12345