Proteomic analysis of coffee grains exposed to different drying process

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• 作者：Kalynka Gabriella do Livramento^a ; ^{kalynkagabriella@yahoo.com.br} ; Flá ; vio Meira Boré ; m^a ; ^{flavioborem@deg.ufla.br} ; Anderson Cleiton José ; ^a ; ^{acjose@dcf.ufla.br} ; Agenor Valadares Santos^b ; ^{agenorvaladares@yahoo.com.br} ; Darlan Einstein do Livramento^c ; ^{delivramento@yahoo.com.br} ; José ; Donizeti Alves^a ; ^{jdalves@dbi.ufla.br} ; Luciano Vilela Paiva^a ; ^{luciano@dqi.ufla.br}
• 关键词：Dithiothreitol (Pubmed CID ; 19001) ; Iodoacetamide (Pubmed CID ; 3727) ; Coomassie blue G250 (Pubmed CID ; 6333920) ; Ammonium sulfate (Pubmed CID ; 6097028) ; Acetonitrile (Pubmed CID ; 6342) ; Ammonium bicarbonate (Pubmed CID ; 14013) ; α-Cyano-4-hydroxycinnamic acid (Pubmed CID ; 5328791) ; Urea (Pubmed CID ; 1176) ; Thiourea (Pubmed CID ; 2723790)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1874-1882
• 全文大小：760 K
• 卷排序：221

文摘

Processing of coffee causes changes that can be assessed by proteomics analysis. Different drying methods affected proteome profile in grains of coffee beans. Protein changes during drying may influence coffee beverage quality.