Advertisement

Cocoa Butter Biosynthesis Cocoa Seed Diacylglycerol Acyltransferase: Studies on the Microsomal Bound Enzyme

  • Lauren McHenry
  • Paul J. Fritz

Abstract

Triacylglycerols make up about 96% of mature cocoa (Theobroma cacao) seed lipid, more than half the seed dry weight, and thus are the major storage products of the seed. These storage products are a mixture of glycerol esters of oleic, palmitic, stearic, and much smaller amounts of linoleic acid. The collection of esters is called cocoa butter, a solid fat, and, at more than $4 a pound, is the most expensive edible fat in the world. Annual world production of cocoa butter is more than 2 billion pounds.

Keywords

Cocoa Butter Theobroma Cacao Seed Lipid Annual World Production Cocoa Seed 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Alvim, P., and Berbert, P. R. F., 1972, Factores que Afetam o Indice de Iodo da Manteiga de Cacau do Brazil, Revista Theobroma, 2: 3–10.Google Scholar
  2. Fritz, P.J., Fritz, K. A., Kauffman, J. M., Patterson, G. R., Robertson, C. A., Stoesz, D. A., and Wilson, M. R., 1985, Cocoa Seeds: Changes in Protein and Polysomal RNA During Development, J. Food Science, 50: 946–950.CrossRefGoogle Scholar
  3. Lehrian, D. W., and Keeney, P. G., 1980, Changes in Lipid Components of Seeds during Growth and Ripening of Cacao Fruit, J. Am. Oil Chem. Soc., 57: 61–65.CrossRefGoogle Scholar

Copyright information

© Plenum Press, New York 1987

Authors and Affiliations

  • Lauren McHenry
    • 1
  • Paul J. Fritz
    • 1
  1. 1.ACRI Cocoa Research Laboratory, Department of Food ScienceThe Pennsylvania State UniversityUniversity ParkUSA

Personalised recommendations