Optimum temperature and pH of invertase of the seeds of Theobroma cacao L.
The location of invertase in the cacao seed was confirmed and its pH and temperature optima determined. Acetone powders prepared from the pulp, pulp with testa and the cotyledons of cacao seeds were tested for enzyme activity by assessing their ability to invert sucrose. The reducing sugars formed after incubation of the powders with sucrose were determined by T.L.C., G.L.C. and by spectrophotometry. Only preparations which included the testa were found to be active. Maximum inversion occurred at pH 4 and 5.25, at 52 centigrade grade and 37 centigrade grade respectively. This suggests the presence of more than one enzyme. Solutions of alcohol and acetic acid below 7.5 per cent and 2 per cent respectively, did not inhibit enzyme activity
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1978
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| Subjects: | THEOBROMA CACAO, SEMILLAS, FRUCTOFURANOSIDASA, PH, TEMPERATURA, ENZIMAS, COMPUESTOS ORGANICOS, |
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