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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Compositional changes of proteins and amino acids in germinating coffee seeds

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Author(s):
Milton Massao Shimizu [1] ; Paulo Mazzafera [2]
Total Authors: 2
Affiliation:
[1] Universidade Estadual de Campinas. Instituto de Biologia. Departamento de Fisiologia Vegetal - Brasil
[2] Universidade Estadual de Campinas. Instituto de Biologia. Departamento de Fisiologia Vegetal - Brasil
Total Affiliations: 2
Document type: Journal article
Source: Brazilian Archives of Biology and Technology; v. 43, n. 3, p. 259-265, 2000-00-00.
Abstract

Endosperm is the main reserve tissue in coffee seeds. Coffee (Coffea arabica L.) seeds were germinated for six weeks and qualitative and quantitative changes in amino acids and proteins were investigated. The total content of free amino acids were reduced during germination, however, protein content remained constant. SDS-PAGE profiles showed that legumin-like proteins became less stained in the last weeks. Asparagine, glutamic acid, aspartic acid, alanine and lysine were the major free amino acids, although serine and glutamine were also significant. Except for tyrosine, which increased with germination, all other amino acids were reduced. Analysis of the amino acid composition of the total soluble protein showed glutamic acid/glutamine and glycine as the main amino acids. However, other amino acids such as leucine, aspartic acid/asparagine, alanine, lysine, serine were also found in reasonable amounts. (AU)