Exploration of stearoyl-ACP desaturase (SAD) gene diversity in cacao to alter cocoa butter fatty acid composition. By leveraging natural genetic variants or engineering new gene variants, the work targets changes in melting point and crystallization behavior. The approach centers on characterizing SAD isoforms and their expression patterns to support breeding and quality improvement efforts.
The research focuses on exploring diversity within the stearoyl-acyl carrier protein (ACP) desaturase (SAD) gene family in cacao plants. By understanding the distinct biochemical activities of the eight SAD isoforms in the cacao genome, this study aims to modify cocoa butter physical properties such as melting point and crystallization characteristics. Leveraging natural genetic diversity or creating new gene variants could lead to cocoa butter with improved qualities for applications that require precise control over fat composition, such as chocolate manufacturing.
Key features include:
Currently at Technology Readiness Level 2, this research is at the early stages of experimental proof of concept. While genetic diversity in SAD genes has been identified, further validation and development are planned, including testing enzyme sequences and assessing resulting cocoa butter modifications.
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