Influence of air temperature on proteinase activity and beverage quality in Coffea arabica
AUTOR(ES)
Abreu, Hellen Marília Couto de, Nobile, Paula Macedo, Shimizu, Milton Massao, Yamamoto, Paula Yuri, Silva, Emerson Alves, Colombo, Carlos Augusto, Mazzafera, Paulo
FONTE
Braz. J. Bot.
DATA DE PUBLICAÇÃO
2012
RESUMO
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.
Documentos Relacionados
- PRICE AND QUALITY OF COFFEE (COFFEA ARABICA L.) DRIED USING AIR DEHUMIDIFIED BY CONVECTION
- Influence of Silver Nitrate on Somatic Embryogenesis Induction in Arabica Coffee (Coffea arabica L.)
- Nutrição nitrogenada e potássica afetando crescimento, produção, composição química e qualidade da bebida de Coffea arabica L.
- Qualidade na usinagem e no acabamento da madeira de Coffea arabica
- PERFIL SENSORIAL E ACEITABILIDADE DO CONSUMIDOR PARA BLENDS DE BEBIDAS DE CAFÉ PREPARADAS COM GRÃOS ARÁBICA (Coffea arabica L.) E CONILON (Coffea canephora P.). 2010.