Vicilin-class globulins and their degradation during cocoa fermentation

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Vicilin-class globulins and their degradation during cocoa fermentation

Cocoa beans were fermented for 144 h using shallow wooden boxes at ambient temperature. Two major polypeptides were found to consist of the storage protein and an albumin fraction. The storage protein comprises two vicilin fractions with molecular weights of 47.1 and 39.2 kDa, and the albumin fracti...

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Bibliographic Details
Main Authors:	Ismail, Amin, Selamat, Jinap, Bakar, Jamilah
Format:	Article
Language:	English English
Published:	Elsevier Science 1997
Online Access:	http://psasir.upm.edu.my/id/eprint/51100/ http://psasir.upm.edu.my/id/eprint/51100/1/51100.pdf http://psasir.upm.edu.my/id/eprint/51100/7/1-s2.0-0308814695001883-main.pdf

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