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Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying

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dc.contributor.author Fávaris, Nathália Aparecida Bragança
dc.contributor.author Rosa, Sttela Dellyzete Veiga Franco da
dc.contributor.author Figueiredo, Madeleine Alves de
dc.contributor.author Coelho, Stefânia Vilas Boas
dc.contributor.author Vilela, Ana Luiza de Oliveira
dc.contributor.author Padilha, Lilian
dc.date.accessioned 2022-11-22T13:00:35Z
dc.date.available 2022-11-22T13:00:35Z
dc.date.issued 2022-05-13
dc.identifier.citation FÁVARIS, Nathália Aparecida Bragança; ROSA, Sttela Dellyzete Veiga Franco da; FIGUEIREDO, Madeleine Alves de; COELHO, Stefânia Vilas Boas; VILELA, Ana Luiza de Oliveira; PADILHA, Lilian. Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying. Journal of Seed Science, Londrina, v. 44, p. 1-13, 13 may 2022. Available from: https://doi.org/10.1590/2317-1545v44258570. Accessed: 22 nov. 2022. pt_BR
dc.identifier.issn 2317-1545
dc.identifier.uri https://doi.org/10.1590/2317-1545v44258570 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/13653
dc.description.abstract Coffee seeds are sensitive to desiccation and are used or stored with different moisture content values, which may affect the results of quality assessment. The aim of this study was to evaluate the changes in protein profile in electrophoresis gel in coffee seeds with different moisture content values under freeze-drying and without freeze-drying. Two lots of arabica coffee seeds were used, one of newly-harvested seeds and another of stored seeds. The seeds were dried to the moisture content values of 12, 15, 20, 25, 30, 35, and 40%. The physiological quality of the seeds was assessed through the germination test, electrical conductivity, and the profiles of the enzymes SOD, CAT, PO, GOT, MDH, and EST and of heat-resistant proteins. In general, there is an effect on expression of these enzymes in accordance with the presence of free water in the seeds. Moist seeds have little to no enzyme expression. The freeze-drying process allows preservation of coffee seed quality and does not change the functionality of the enzymes studied. The isoenzyme profiles of the antioxidant process in arabica coffee seeds are affected by the initial moisture content of the seeds. The freeze-drying process of the seeds ensures greater sensitivity in detection of the expression of these isoenzymes. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Associação Brasileira de Tecnologia de Sementes - ABRATES pt_BR
dc.relation.ispartofseries Journal of Seed Science;v.44, 2022;
dc.rights Open Access pt_BR
dc.subject Coffea arabica L. pt_BR
dc.subject Enzyme expression pt_BR
dc.subject Isoenzymes pt_BR
dc.subject Quality assessment pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Protein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying pt_BR
dc.type Artigo pt_BR

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