Influence of air temperature on proteinase activity and beverage quality in Coffea arabica

• Autor(a) principal: Abreu,Hellen Marília Couto de
• Data de Publicação: 2012
• Outros Autores: Nobile,Paula Macedo, Shimizu,Milton Massao, Yamamoto,Paula Yuri, Silva,Emerson Alves, Colombo,Carlos Augusto, Mazzafera,Paulo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Botany
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042012000400009
• topic: amino acids; coffee quality; cysteine proteinase; endosperm; protein

Fruits were collected from trees of Coffea arabica cv. Obatã grown at Mococa and Adamantina in São Paulo State, Brazil, which are regions with marked differences in air temperature that produce coffee with distinct qualities. Mococa is a cooler location that produces high-quality coffee, whereas coffee from Adamantina is of lower quality. The amino acid and protein contents, amino acid profile, and proteinase activity and type in endosperm protein extracts were analysed. Proteinase genes were identified, and their expression was assayed. All results indicate that temperature plays a role in controlling proteinase activity in coffee endosperm. Proteinase activity was higher in the endosperm of immature fruits from Adamantina, which was correlated with higher amino acid content, changes in the amino acid profile, and increased gene expression. Cysteine proteinases were the main class of proteinases in the protein extracts. These data suggest that temperature plays an important role in coffee quality by altering nitrogen compound composition.