Characterization and application of polygalacturonase from trinitario (Theobroma cacao L.) pulp

Destruction of cacao (Theobroma cacao L) pulp is an important part in cacao beans drying process. Ripening of the fruit pulp that cause softening of cacao beans will be followed by formation of polygalacturonase enzyme. In this study, polygalacturonase was extracted using ammonium sulphate at 80 % saturation of pulp cacao beans that have been cured for 3, 5 and 7 days. Activity of polygalacturonase has been evaluated in term of its pH, temperature and content of different substrates. All of the polygalacturonase with different curing time has optimum activity at pH 5.5, temperature of 50 ° C and 0.9 % of substrate. Application of polygalacturonase on the fermentation of cacao beans have been evaluated through DMRT test (P ≤ 0.05) and showed significant difference in organoleptic and catechin content of beans fermentation for 3, 5 and 7 days.