The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors
详细信息 查看全文
- 作者：Katharina Janeka ; Agathe Niewiendaa ; Johannes Wö ; stemeyerb ; Jü ; rgen Voigtb ; juergen.voigt@uni-jena.de" class="auth_mail" title="E-mail the corresponding author ; juergen-27-voigt@web.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Aliskiren hemifumarate (PubChem CID ; 6918427 ; Pepstatin A (PubChem CID ; 4742) ; Saquinavir (PubChem CID ; 60787)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：320-328
- 全文大小：1097 K
文摘
- •
An aspartic proteinase is involved in formation of cocoa-specific aroma precursors.
- •
The cocoa enzyme cannot be substituted by commercial pepsin in this process.
- •
We have comparatively analyzed the cleavage specificities of both endoproteases.
- •
Cleavage sites of both enzymes have been identified and characterized.
- •
Motifs exclusively cleaved by the cocoa enzyme or pepsin have been identified.