Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid

In this study, the objective of the research is to determine impact on amino acids and peptides profiles when the cocoa pods are fermented less than 5 days and to identify the profile of different peptides arising from fermenting dried cocoa beans at varying fermentation time. In this experiment dri...

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Main Author: Halid, Nurul Haziqah
Format: Student Project
Language:English
Published: Faculty of Plantation and Agrotechnology 2015
Online Access:http://ir.uitm.edu.my/id/eprint/17113/
http://ir.uitm.edu.my/id/eprint/17113/2/PPb_NURUL%20HAZIQAH%20%20HALID%20AT%2015_5.pdf
id uitm-17113
recordtype eprints
spelling uitm-171132019-08-09T02:08:45Z http://ir.uitm.edu.my/id/eprint/17113/ Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid Halid, Nurul Haziqah In this study, the objective of the research is to determine impact on amino acids and peptides profiles when the cocoa pods are fermented less than 5 days and to identify the profile of different peptides arising from fermenting dried cocoa beans at varying fermentation time. In this experiment dried cocoa beans from pods at Malaysian Cocoa Board, Hilir Perak were previously stored for 0, 2, 4 and 6 days were fermented for varying time which are 0, 24, 48, 72, 96 and 120 hours before the flavour extracted analysed. The process of extraction started with extraction of protein in the dried cocoa beans. Supernatant were precipitated using 100% cold acetone, incubated in ice for one hour and spin at 13000 rpm for 5min at 4°C. Following centrifugation, pellets were washed again with 100% acetone and were dried. Pellets were then adjusted with 100/11 phosphate buffer saline (PBS). The samples then were analysing using SDS-PAGE electrophoresis. At last, silver staining protocols were performed by using AMRESCO Silver Bullit" Silver Stain Kit to visualise the band on the gel. The amount of protein concentration was analyses using Bradford Method. Results revealed that during purification analysis, extraction methods for dried cocoa bean a very low concentration of protein from cocoa samples. This was observed during extraction where pellet becomes brownie. In the SDS-PAGE analysis, there is the present of non-heated unstained proteinmarker and protein marker but no band were seen in this sample to indicate the protein content of dried beans in different fermentation hours. In the concentration of dried cocoa beans protein, protein concentrations were underestimated when absorbance was measured at 595nm using Bradford method. Alternatively, less extinction coefficient of proteins in samples was known by measuring its absorbance at 280nm using UV light. As conclusion, the intended objectives of the study cannot be achieved due to several technical errors. However, the study findings would be helpful in future undertaking towards achieving the stated objectives. Faculty of Plantation and Agrotechnology 2015 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/17113/2/PPb_NURUL%20HAZIQAH%20%20HALID%20AT%2015_5.pdf Halid, Nurul Haziqah (2015) Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid. [Student Project] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
description In this study, the objective of the research is to determine impact on amino acids and peptides profiles when the cocoa pods are fermented less than 5 days and to identify the profile of different peptides arising from fermenting dried cocoa beans at varying fermentation time. In this experiment dried cocoa beans from pods at Malaysian Cocoa Board, Hilir Perak were previously stored for 0, 2, 4 and 6 days were fermented for varying time which are 0, 24, 48, 72, 96 and 120 hours before the flavour extracted analysed. The process of extraction started with extraction of protein in the dried cocoa beans. Supernatant were precipitated using 100% cold acetone, incubated in ice for one hour and spin at 13000 rpm for 5min at 4°C. Following centrifugation, pellets were washed again with 100% acetone and were dried. Pellets were then adjusted with 100/11 phosphate buffer saline (PBS). The samples then were analysing using SDS-PAGE electrophoresis. At last, silver staining protocols were performed by using AMRESCO Silver Bullit" Silver Stain Kit to visualise the band on the gel. The amount of protein concentration was analyses using Bradford Method. Results revealed that during purification analysis, extraction methods for dried cocoa bean a very low concentration of protein from cocoa samples. This was observed during extraction where pellet becomes brownie. In the SDS-PAGE analysis, there is the present of non-heated unstained proteinmarker and protein marker but no band were seen in this sample to indicate the protein content of dried beans in different fermentation hours. In the concentration of dried cocoa beans protein, protein concentrations were underestimated when absorbance was measured at 595nm using Bradford method. Alternatively, less extinction coefficient of proteins in samples was known by measuring its absorbance at 280nm using UV light. As conclusion, the intended objectives of the study cannot be achieved due to several technical errors. However, the study findings would be helpful in future undertaking towards achieving the stated objectives.
format Student Project
author Halid, Nurul Haziqah
spellingShingle Halid, Nurul Haziqah
Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
author_facet Halid, Nurul Haziqah
author_sort Halid, Nurul Haziqah
title Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
title_short Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
title_full Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
title_fullStr Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
title_full_unstemmed Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
title_sort profiling peptides in fermented dried cocoa beans / nurul haziqah halid
publisher Faculty of Plantation and Agrotechnology
publishDate 2015
url http://ir.uitm.edu.my/id/eprint/17113/
http://ir.uitm.edu.my/id/eprint/17113/2/PPb_NURUL%20HAZIQAH%20%20HALID%20AT%2015_5.pdf
first_indexed 2023-09-18T22:57:35Z
last_indexed 2023-09-18T22:57:35Z
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