Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1150809
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorFÁVARIS, N. A. B.
dc.contributor.authorROSA, S. D. V. F. da
dc.contributor.authorFIGUEIREDO, M. A. de
dc.contributor.authorCOELHO, S. V. B.
dc.contributor.authorVILELA, A. L. de O.
dc.contributor.authorPADILHA, L.
dc.date.accessioned2023-01-09T18:01:30Z-
dc.date.available2023-01-09T18:01:30Z-
dc.date.created2023-01-09
dc.date.issued2022
dc.identifier.citationJournal of Seed Science, v.44, e202244017, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1150809-
dc.descriptionCoffee 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.
dc.language.isoeng
dc.rightsopenAccess
dc.titleProtein profile in arabica coffee seeds in electrophoresis gel: importance of freeze-drying.
dc.typeArtigo de periódico
dc.subject.thesagroCoffea Arábica
dc.subject.nalthesaurusEnzymes
dc.subject.nalthesaurusSeeds
dc.subject.nalthesaurusFreeze drying
riaa.ainfo.id1150809
riaa.ainfo.lastupdate2023-01-09
dc.contributor.institutionNATHÁLIA APARECIDA BRAGANÇA FÁVARIS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; MADELEINE ALVES DE FIGUEIREDO, UNIVERSIDADE FEDERAL DE LAVRAS; STEFÂNIA VILAS BOAS COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; ANA LUIZA DE OLIVEIRA VILELA, UNIVERSIDADE FEDERAL DE LAVRAS; LILIAN PADILHA, CNPCa.
Aparece nas coleções:Artigo em periódico indexado (SAPC)

Arquivos associados a este item:
Arquivo TamanhoFormato 
Protein-profile-in-arabica-coffee-seeds.pdf510,41 kBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace