Protein profiles and physiological performance of coffee seeds subjected to different processing and drying methods

• Autor(a) principal: Taveira, José Henrique da Silva
• Data de Publicação: 2012
• Outros Autores: Rosa, Sttela Dellyzete Veiga Franco da, Borém, Flávio Meira, Giomo, Gerson Silva, Saath, Reni
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Brasileira (Online)
• Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/12086
• topic: Coffea arabica; antioxidative enzymes; postharvest management; LEA proteins; heat‑resistant proteins.; Coffea arabica; enzimas antioxidativas; manejo pós‑colheita; proteínas LEA; proteínas resistentes ao calor.

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.