The Study of Effect Used proteolytic Enzyme on Wastewater of Latex Heveabrasiliensis processing on Cocoa Nibs
نویسنده
چکیده
The free amino acid profile of cocoa nibs as a result of hydrolysis by proteolytic enzyme from wastewater of latex Hevea brasiliensis processing on cocoa nibs were monitored for 8 hours. Pepsin enzyme is using as control. There are similarities profile of free amino acids produced by the enzyme from wastewater and the pepsin enzyme. If using proteolytic enzyme from wastewater, the acidic free amino acid concentration decreased by4.739%, whereas hydrophobic and other free amino acids increased by 10.257% and 15.497%, respectively.While the pepsin enzyme provide the decrease in the acidic free amino acids by 18.08%, and increase the hydrophobic and other amino acids by 11.24% and 13.70% respectively. Key word:Free amino acid profile, acidic free amino acid, hydrophobic free amino acid.
منابع مشابه
Use of a Proteolytic Enzyme in Cocoa (Theobroma cacao L.) Processing
Protein hydrolysis using an exogenous protease on cocoa nibs was performed to verify the formation of precursors and the effect on cocoa flavour. An experimental design was used to check the influence of temperature (30 to 70 C) and enzyme : substrate ratio [E/S] (97.5 to 1267.5 U g of protein). The % Degree of Hydrolysis (% DH) was affected mainly by [E/S] leading to a 4-fold increase (from 5 ...
متن کاملEffect of different corn processing methods on enzyme producing bacteria, protozoa, fermentation and histomorphometry of rumen in fattening lambs
The purpose of this study was to investigate the effect of different corn processing methods on rumen microbial flora, histomorphometry and fermentation in fattening male lambs. Twenty male lambs (average age and weight of 90 days and 25.00 ± 1.10 kg, respectively) were used in a completely randomized design including four treatments and five replicates each over 80 days long period: 1) Lambs f...
متن کاملThe effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...
متن کاملAnalysis and occurrence of deoxynivalenol (DON) in cocoa
Abstract The primary objective of this study was to establish a current situation assessment of the possible occurrence of deoxynivalenol in cocoa and cocoa products. Since there was no analytic method for determining DON in cocoa and cocoa products, a special method was developed. The applicability and consistency of the method was confirmed by performing recovery assays on various cocoa produ...
متن کاملDevelopment of a Latex Agglutination Method for Diagnosis of Rotavirus Infections
Background: Rotavirus is a major cause of morbidity and mortality among children with gastroenteritis. Since the discovery of rotaviruses, several techniques have been used for their laboratory diagnosis; those included Electron Microscopy (EM) and enzyme immunoassay. These methods, however, are expensive and not readily available everywhere. We have developed a technique which can be used for ...
متن کامل