Carboxypeptidase of cocoa

Details Carboxypeptidase of cocoa Carboxypeptidase of cocoa

2007-02-13

2007-02-13

Saidha, Tekchand (Department: 1652)

Chemistry: molecular biology and microbiology

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

Hydrolase

C435S183000, C435S252300, C435S320100, C536S023200

Reexamination Certificate

active

10382239

ABSTRACT:
The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate.

REFERENCES:
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patent: 0 749 694 (1996-12-01), None
Li et al. Accession AY072822. Dec. 4, 2002.
Bytof et al., XP001037343, “Specificity and stability of the carboxypeptidase activity in ripe, undgerminated seeds ofTheobroma cacaoL.”,Food Chemistruy, vol. 54, No. 1, pp. 15-21 (1995).
Blinkovsky et al, “Purification, characterization and heterologous expression inFusarium venenatumof a novel serine carboxypeptidase fromAspergillus oryzae”, Applied and Engironmental Microbiology, vol. 65, No. 8 pp. 3298-3303 (1999).
Voigt et al, XP002106204, In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by cooperation of an aspartic endoprotease and a coarboxypeptidase' Food Chemistry, Elsevier Science Publishers Ltd. GB, vol. 49, No. 2, pp. 173-180 (1994).
Amin et al., XP001026129“Proteolytic actiivty (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation”, Journal of the Science of Food and Agriculture, vol. 76, No. 1, pp. 123-128 (1998).

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