Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300369 |
Resumo: | Abstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between 3 and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars. |
id |
SBCTA-1_befd33befc26c19c358e0cd415f1d507 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612017000300369 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.)aminopeptidasecarboxypeptidaseendoproteasepeptide bondsamino acidsAbstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between 3 and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300369Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.09816info:eu-repo/semantics/openAccessSILVEIRA,Paulo Túlio de SouzaMELO,Lorena de Jesus PróculoSOUZA,Luciane SantosBISPO,Eliete da SilvaSOARES,Sérgio Eduardoeng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300369Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
title |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
spellingShingle |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) SILVEIRA,Paulo Túlio de Souza aminopeptidase carboxypeptidase endoprotease peptide bonds amino acids |
title_short |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
title_full |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
title_fullStr |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
title_full_unstemmed |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
title_sort |
Protease prospecion and determination of its isoenzymes activity in cocoa cultivars (Theobroma cacao L.) |
author |
SILVEIRA,Paulo Túlio de Souza |
author_facet |
SILVEIRA,Paulo Túlio de Souza MELO,Lorena de Jesus Próculo SOUZA,Luciane Santos BISPO,Eliete da Silva SOARES,Sérgio Eduardo |
author_role |
author |
author2 |
MELO,Lorena de Jesus Próculo SOUZA,Luciane Santos BISPO,Eliete da Silva SOARES,Sérgio Eduardo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SILVEIRA,Paulo Túlio de Souza MELO,Lorena de Jesus Próculo SOUZA,Luciane Santos BISPO,Eliete da Silva SOARES,Sérgio Eduardo |
dc.subject.por.fl_str_mv |
aminopeptidase carboxypeptidase endoprotease peptide bonds amino acids |
topic |
aminopeptidase carboxypeptidase endoprotease peptide bonds amino acids |
description |
Abstract Our objective was to characterize the protease enzymatic activity and its isoenzymes on cacao cultivars PH 16 and TSH 1188, produced in southern Bahia, linking it to the conditions of the fermentation process. Proteases were extracted and semi-purified, their activities determined changing substrate, pH and temperature, and the values compared with the parameters of fermentation (pH and temperature), and yet determined the kinetic parameters and the activity of its isoenzymes: aminopeptidase, carboxypeptidase and endoprotease. In the experimental conditions, differences in protease activities were shown as to different cocoa cultivars on various conditions. The albumin stands out as the preferred enzyme substrate, in a pH range between 3 and 6 and temperatures between 29 ° C and 50 ° C. As for the isoenzymes activity, an increased activity in these seeds and in the cultivar TSH 1188 was observed. When correlated with the fermentative parameters, the conditions for enzymatic activity are not the best determined, with emphasis on farming pH 16 presenting its fermentation conditions far from those found as optimal, especially in pH evaluation, since temperature varies very little between the two cultivars. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300369 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300369 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.09816 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.3 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321711906816 |