The interaction of polyphenols and proteins during cacao curing

The solubility and activity of the glycosidase, oxidase and proteinase enzymes in acetone‐washed powders prepared from samples of cacao beans taken throughout a commercial curing have been determined. The enzymes, and indeed all the proteins, are rendered insoluble by phenolic tanning immediately following the death of the bean. The relevance of this reaction to the quality of the processed bean is discussed. The enzymes, although insoluble, remain active but at much reduced rates. The necessity for slow drying becomes apparent when the degree of inactivation and immobilization of the enzymes is realized.