Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Detalhes bibliográficos
Autor(a) principal: Ferreira,Valquíria Fátima
Data de Publicação: 2018
Outros Autores: Ricaldoni,Marcela Andreotti, Rosa,Sttela Dellyzete Veiga Franco da, Figueiredo,Madeleine Alves de, Coelho,Stefânia Vilas Boas, Fantazzini,Tatiana Botelho
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200200
Resumo: ABSTRACT: Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.
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spelling Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and dryingmetabolic reactionshydrolysis of mannansCoffea arabica L.ABSTRACT: Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.Universidade Federal de Santa Maria2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200200Ciência Rural v.48 n.12 2018reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20170839info:eu-repo/semantics/openAccessFerreira,Valquíria FátimaRicaldoni,Marcela AndreottiRosa,Sttela Dellyzete Veiga Franco daFigueiredo,Madeleine Alves deCoelho,Stefânia Vilas BoasFantazzini,Tatiana Botelhoeng2018-12-04T00:00:00ZRevista
dc.title.none.fl_str_mv Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
title Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
spellingShingle Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
Ferreira,Valquíria Fátima
metabolic reactions
hydrolysis of mannans
Coffea arabica L.
title_short Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
title_full Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
title_fullStr Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
title_full_unstemmed Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
title_sort Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying
author Ferreira,Valquíria Fátima
author_facet Ferreira,Valquíria Fátima
Ricaldoni,Marcela Andreotti
Rosa,Sttela Dellyzete Veiga Franco da
Figueiredo,Madeleine Alves de
Coelho,Stefânia Vilas Boas
Fantazzini,Tatiana Botelho
author_role author
author2 Ricaldoni,Marcela Andreotti
Rosa,Sttela Dellyzete Veiga Franco da
Figueiredo,Madeleine Alves de
Coelho,Stefânia Vilas Boas
Fantazzini,Tatiana Botelho
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ferreira,Valquíria Fátima
Ricaldoni,Marcela Andreotti
Rosa,Sttela Dellyzete Veiga Franco da
Figueiredo,Madeleine Alves de
Coelho,Stefânia Vilas Boas
Fantazzini,Tatiana Botelho
dc.subject.por.fl_str_mv metabolic reactions
hydrolysis of mannans
Coffea arabica L.
topic metabolic reactions
hydrolysis of mannans
Coffea arabica L.
description ABSTRACT: Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200200
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200200
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20170839
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.48 n.12 2018
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
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