Cacao endoproteinases and production of cocoa flavor from same

Details Cacao endoproteinases and production of cocoa flavor from same Cacao endoproteinases and production of cocoa flavor from same

2006-10-17

2006-10-17

Saidha, Tekchand (Department: 1652)

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Hydrolase

C435S252300, C435S320100, C536S023200

Reexamination Certificate

active

07122366

ABSTRACT:
The present invention pertains to novel aspartic endoproteinases fromTh. cacaowhich are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor.

REFERENCES:
Comparison of Acc. No. T09739 and Applicants' SEQ ID No. 2.
J. Voight et al., XP000972681, “Developmental stage-dependent variation of globular storage protein and aspartic endoprotease during ripening and germination of Theobroma cacao L. seeds,”Journal of Plant Physiology, vol. 145, No. 3, pp. 299-307 (1995).
Hiraiwa Nagako et al. XP-000971170, “An aspartic endopepetidase is involved in the breakdown of propeptides of storage proteins in protein-storage vacuoles of plants,”European Journal of Biochemistry, vol. 246, No. 1, 1997, pp. 133-141.
D'Arcy-Lameta et al. XP002155324, Molecular cloning and nucleotide sequence of cDNA encoding an aspartic proteinase from Vigna unguiculata leaves, Accession No. U61396 (1996).
J. Voight et al., XP002194847, “Precursors of the coca-specific aroma components are derived from the vicilin-class (7S) globulin of the cocoa seeds by proteolytic processing,”Botanica Acta., vol. 148, No. 4, pp. 283-289 (1995).
Accession No. T09739—sequence alignment with Applicants' SEQ ID No. 1 and 2.
Accession No. O04057—sequence alignment with Applicants' SEQ ID No. 3.

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