Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/37134
Título: Perfis proteicos e desempenho fisiológico de sementes de café submetidas a diferentes métodos de processamento e secagem
Título(s) alternativo(s): Protein profiles and physiological performance of coffee seeds subjected to different processing and drying methods
Palavras-chave: Coffea arabica
Enzimas antioxidativas
Manejo pós‑colheita
Proteínas LEA
Proteínas resistentes ao calor
Antioxidative enzymes
Postharvest management
Heat‑resistant proteins
Data do documento: Out-2012
Editor: Embrapa Secretaria de Pesquisa e Desenvolvimento Pesquisa Agropecuária Brasileira
Citação: TAVEIRA, J. H. da S. et al. Perfis proteicos e desempenho fisiológico de sementes de café submetidas a diferentes métodos de processamento e secagem. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 10, p. 1511-1517, out. 2012.
Resumo: The objective of this work was to evaluate the protein profiles and physiological performance of coffee seeds subjected to different drying and processing methods. We evaluated processing by dry and wet routes, the drying methods: natural, on the patio, and artificial at 60ºC, or at 60ºC until 30% of moisture content and 40ºC until 11% (wet basis). After processing and drying, the seeds were evaluated as to their physiological performance and subjected to biochemical analyses with electrophoresis of heat‑resistant LEA (late embryogenesis abundant) proteins and of the enzymes superoxide dismutase, catalase, peroxidase, esterase, polyphenol oxidase, isocitrate dehydrogenase, alcohol dehydrogenase, and malate dehydrogenase. The protein profile of coffee seeds is affected by the processing and drying methods. The coffee processed by wet route has higher tolerance to drying – shown by the higher activity of antioxidative enzymes and better physiological performance – than that processed by dry route. The activity of heat‑resistant proteins and antioxidant enzymes is a promising variable for the differentiation of the quality of coffee subjected to different postharvest management.
URI: http://repositorio.ufla.br/jspui/handle/1/37134
Aparece nas coleções:DEG - Artigos publicados em periódicos



Este item está licenciada sob uma Licença Creative Commons Creative Commons