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(Referência obtida automaticamente do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Compositional changes of proteins and amino acids in germinating coffee seeds

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Autor(es):
Milton Massao Shimizu ; Paulo Mazzafera
Número total de Autores: 2
Tipo de documento: Artigo Científico
Fonte: Brazilian Archives of Biology and Technology; v. 43, n. 3, p. 259-265, 2000.
Resumo

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)

Processo FAPESP: 97/01926-0 - Degradação de cafeína e trigonelina durante a germinação de sementes de café
Beneficiário:Paulo Mazzafera
Linha de fomento: Auxílio à Pesquisa - Regular