Characterization of Peptides Formed during Fermentation of Cocoa Bean

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• 作者：Elif Buyukpamukcu ; David M. Goodall ; Carl-Erik Hansen ; Brendan J. Keely ; Sunil Kochhar ; and Hans Wille
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：December 2001
• 年：2001
• 卷：49
• 期：12
• 页码：5822 - 5827
• 全文大小：92K
• 年卷期：v.49,no.12(December 2001)
• ISSN：1520-5118

文摘

Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amountand 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 oftwo related peptides, a hexapeptide and a nonapeptide, formed from vicilin, one of the cocoa storageproteins. Time course studies of the two peptides show different abundance profiles and indicate,in part, production of the hexapeptide from the nonapeptide.Keywords: Cocoa; peptides; GPC-MS; fermentation