Relevance of endo--mannanase enzyme in coffee seed deterioration process
| Autor: | Aline da Consolação Sampaio Clemente, Cristiane Carvalho Pereira, Marcella Nunes de Freitas, Sttela Dellyzete Veiga Franco da Rosa |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Coffea arabica food and beverages 04 agricultural and veterinary sciences Biology 01 natural sciences Enzyme assay Endosperm Cell wall Horticulture chemistry.chemical_compound Agronomy chemistry Germination 040103 agronomy & agriculture Radicle biology.protein 0401 agriculture forestry and fisheries Fermentation Hemicellulose General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | African Journal of Agricultural Research. 12:1253-1258 |
| ISSN: | 1991-637X |
| DOI: | 10.5897/ajar2016.10949 |
| Popis: | The endo-β-mannanase acts on the hemicellulose fraction of the endosperm cell walls, mainly mannans and galactomannans. This process weakens cell walls and allows radicle protrusion during seed germination, but may also occur during the deterioration process. Thus, the aim of this research was to determine the activity of endo-β-mannanase enzyme in dry coffee seeds and in soaked seeds, evaluating its relationship between physiological qualities. Coffee seeds obtained by different processing methods (natural, fermented and demucilated) and drying (sun, shade and dryer) were used. Seed quality was evaluated by germination and tetrazolium tests, and the endo-β-mannanase enzyme activity was determined in dry seeds and after 10 days of soaking. From the results, it was concluded that there is significant inverse relationship between the physiological quality of coffee seeds and the expression of endo-β-mannanase, and seeds with lower percentages of germination and viability of embryos have a higher activity of the enzyme. After ten days of soaking, coffee seeds had higher expression of endo-β-mannanase as compared to the dry seeds for all treatments of fruit processing and drying. Key words: Coffea arabica L., processing, drying, physiological quality. |
| Databáze: | OpenAIRE |
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