Beschreibung:
<jats:title>Abstract</jats:title><jats:p>Investigations of proteolysis during anaerobic cocoa seed incubation have been extended by disc and SDS‐gel electrophoretic protein analysis. Two protein bands (2.6 × 10<jats:sup>4</jats:sup> and 4.4 × 10<jats:sup>4</jats:sup> Dalton) were found to be vacuolar storage proteins, which accumulated during seed ripening (90 to 160 days after pollination) and which were specifically utilised during germination. Although the storage proteins are poorly soluble at pH 3.5–4.5, proteolysis during incubation of acetone dry powders is highest in this pH range. All proteins are digested at 50°C, pH 4.5. During seed incubation at 50°C, pH 4.5, however, the storage proteins are degraded preferentially although the cells are dead at 50°C. This degradation is increased by preincubation at 40°C instead of 50°C. The results are discussed in the light of structural peculiarities in the seed tissue and the possible role of specific endopeptidases and peptides in the formation of flavour precursors during fermentation.</jats:p>