The Influence of fermentation-like incubation on cacao seed testa and composition of testa associated mucilage

被引：2

作者：

Bahmann, Claudia ^{[1
]}

Rinas, Thomas ^{[2
]}

Niemenak, Nicolas ^{[3
]}

Hegmann, Elsa ^{[2
]}

Seigler, David ^{[4
]}

Bisping, Bernward ^{[1
]}

Lieberei, Reinhard ^{[5
]}

机构：

[1] Univ Hamburg, Fac Math Informat & Nat Sci, Dept Chem, Hamburg Sch Food Sci,Div Food Microbiol & Biotech, Ohnhorststr 18, D-22609 Hamburg, Germany

[2] Univ Hamburg, Inst Plant Sci & Microbiol, Hamburg, Germany

[3] Univ Yaounde I, Higher Teachers Training Coll, Dept Biol Sci, Yaounde, Cameroon

[4] Univ Illinois, Dept Plant Biol, Chicago, IL 60680 USA

[5] Crop Plant Museum, Gorleben, Germany

来源：

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY | 2020年 / 93卷

关键词：

Theobroma cacao L; cacao seeds; cocoa; fermentation; testa; raw cacao; scanning electron microscopy (SEM); anatomy; morphology; testa associated mucilage; THEOBROMA-CACAO; PLANT CHITINASES; GROWTH;

D O I：

10.5073/JABFQ.2020.093.038

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Because the testa of Theobroma cacao L. is a physical barrier for mass transfer of water and nutrients during germination, as well as in the fermentation process, analysis of the testa is necessary to understand these processes. This research deals with the morphological structure of the testa and its influence during fermentation of cacao seeds on the production of the aroma precursors of chocolate. Investigations have been carried out using fermentation-like incubations. For the first 48 hours of fermentation-like incubations, the seed represents a closed system with no transport of matter between the incubation-medium outside and the cotyledons inside. At this stage, the testa influences the course of the incubations by its barrier function. Much of this activity involves testa-associated mucilage. The composition of testa-associated mucilage is described.

引用

页码：313 / 320

页数：8

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