| 000 | 026930000a22006010004500 | ||
|---|---|---|---|
| 911 | _aXL1991005543 | ||
| 901 | _aQ04 | ||
| 903 | _aE | ||
| 903 | _aV | ||
| 904 | _aBCO | ||
| 905 | _aC | ||
| 906 | _a19910101 | ||
| 908 | _aJ | ||
| 909 | _aAS | ||
| 912 | _aEn | ||
| 912 | _aEn | ||
| 914 | _aCACAO | ||
| 914 | _aEXTRA | ||
| 914 | _aBCO1 | ||
| 082 | 0 | 4 |
_a633.7469 _bM149 |
| 100 | 1 |
_992439 _aMcHenry, L. |
|
| 100 | 1 |
_969274 _aFritz, P.J. |
|
| 260 | _cJul 1987 | ||
| 041 | 0 | _aEn | |
| 500 | _a4 tab. 8 ref. Sum. (En) | ||
| 520 | _aEnzymes catalyzing the first and last steps in cocoa butter biosynthesis were studied in microsomal preparations from developing cocoa seeds. Both the acyl-CoA:sn-glycerol-3-phosphate 0-acyltransferase (EC 2.3.1.15) and the acyl-CoA:1,2-diacylglycerol 0-acyltransferase (EC 2.3.1.20) showed broad specificity for three fatty acid donors (palmitoyl-CoA, stearoyl-CoA and oleoyl-CoA), but the relative amounts of incorporation of these fatty acids into lysophosphatidic acid and triacylglycerol were influenced by temperature of incubation. The selectivities of the two acyltransferases for saturated vs unsaturated acyl-CoA's also were investigated over a range of temperatures. The data indicate that, in general, the ratio of saturated to unsaturated fatty acids incorporated into glycerol esters increases with increasing temperature of incubation, consistent with the hypothesis that temperature effects on these enzymes contribute to the phenomenon of "soft" cocoa butter, i.e., that cocoa butter obtained from seeds grown in cooler climated has a lower melting point than that prepared from seeds grown in warmer climates. | ||
| 650 | 1 | 4 |
_9153864 _aMANTECA DE CACAO |
| 650 | 1 | 4 |
_9166664 _aTHEOBROMA CACAO |
| 650 | 1 | 4 |
_9138006 _aBIOSINTESIS |
| 650 | 1 | 4 |
_9167093 _aTRANSFERASAS |
| 650 | 1 | 4 |
_9134288 _aACILTRANSFERASA |
| 650 | 1 | 4 |
_9134279 _aACIDOS GRASOS |
| 650 | 1 | 4 |
_9166359 _aTEMPERATURA |
| 691 |
_9311335 _aCOCOA BUTTER |
||
| 691 |
_9166664 _aTHEOBROMA CACAO |
||
| 691 |
_9308012 _aBIOSYNTHESIS |
||
| 691 |
_9341371 _aTRANSFERASES |
||
| 691 |
_9303979 _aACYLTRANSFERASES |
||
| 691 |
_9318782 _aFATTY ACIDS |
||
| 691 |
_9166373 _aTEMPERATURE |
||
| 692 | _aBEURRE DE CACAO | ||
| 692 | _aTHEOBROMA CACAO | ||
| 692 | _aBIOSYNTHESE | ||
| 692 | _aTRANSFERASE | ||
| 692 | _aACYLTRANSFERASE | ||
| 692 | _aACIDE GRAS | ||
| 692 | _aTEMPERATURE | ||
| 773 | 0 |
_tJournal of the American Oil Chemists' Society (EUA) _dJul 1987 _gv. 64(7) p. 1012-1015 |
|
| 040 |
_aCR-TuBCO _cCR-TuBCO _bEs |
||
| 245 | 1 | 0 | _aCocoa butter biosynthesis: effect of temperature on Theobroma cacao acyltransferases |
| 942 | _cANA | ||
| 003 | CR-TuBCO | ||
| 999 |
_c71564 _d71564 |
||