Data/hora: 18/06/2024 19:31:12

Biblioteca(s): 	Embrapa Café.	
Data corrente: 	09/05/2019	
Data da última atualização: 	12/11/2019	
Autoria: 	FERREIRA, V. F.; RICALDONI, M. A.; ROSA, S. D. V. F. da; FIQUEIREDO, M. A.; COELHO, S. V. B.; FANTAZZINI, T. B.	
Afiliação: 	Valquíria Fátima Ferreira, Universidade Federal de Lavras - UFLA/Departamento de Agricultura; Marcela Andreotti Ricaldoni, Universidade Federal de Lavras - UFLA/Departamento de Agricultura; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; Madeleine Alves de Figueiredo, Universidade Federal de Lavras - UFLA/Departamento de Agricultura; Stefânia Vilas Boas Coelho, Universidade Federal de Lavras - UFLA/Departamento de Agricultura; Tatiana Botelho Fantazzini, Universidade Federal de Lavras - UFLA/Departamento de Agricultura.	
Título: 	Endo-ß-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying.	
Ano de publicação: 	2018	
Fonte/Imprenta: 	Ciência Rural, Santa Maria, v. 48, n. 12, e20170839, 2018	
Idioma: 	Inglês	
Notas: 	Título em português: Atividade da enzima endo-ß-mananase nas estruturas de sementes de Coffea arabica L. submetidas a diferentes tipos de processamentos e secagem	
Conteúdo: 	Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-&#946;-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-&#946;-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-&#946;-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.	
Palavras-Chave: 	Hidrólise da manana; Hydrolysis of mannans; Metabolic reactions; Reação metabólica.	
Thesagro: 	Coffea Arábica.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/197192/1/Endo-B-mannanase-enzyme-activity.pdf	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (1309-1) - UPC - AP - DD -  -  -  - DIS