NITROGEN COMPOUNDS OF COFFEE ^a

Coffee Constituents, Carbohydrates of the Coffee Bean

“…The ethanol-water (80 to 20) fraction (green coffee) from the clay column contained the substances indicated in Table I. The amino acids which were found were not in complete agreement with the report of Underwood and Deatherage (23). However, the authors extracted the free amino acids with ethanol-water (80 to 20) whereas Underwood and Deatherage undoubtedly hydrolyzed some proteins with their 6 ' hydrochloric acid extraction.…”

Coffee seeds contain 11S storage proteins

“…Crude protein values in the range of 8.7–12.2% have been obtained after corrections are made for caffeine and trigonelline‐nitrogen ( Macrae 1985). Work has focused on the characterization of water soluble proteins in different coffee varieties ( Centi‐Grossi et al 1969) or coffee beans processed by different methods ( Underwood and Deatherage 1952). The information provided in these reports describes molecular mass profiles and protein content.…”

“…Work has focused on the characterization of water soluble proteins in different coffee varieties (Centi-Grossi et al 1969) or coffee Abbre6iations -DTT: dithiothreitol; E64: N-[N-(L-3-trans-carboxirane-2-carbonyl)]-L-leucylagmatine; kDa: kilodalton; Pefabloc: 4-(2aminoethyl)-benzenesulfonyl fluoride hydrochloride; PMSF: phenylmethyl-sulfonyl fluoride; PVDF: polyvinylidene difluoride; PVPP: polyvinyl-polypyrrolidone; SSC: standard saline-citrate buffer; TBST: Tris-buffered saline (10 mM Tris[hydroxymethyl]aminomethane/HCl, pH 8.0, 150 mM NaCl) containing 0.075% Tween-20 (Bio-Rad). beans processed by different methods (Underwood and Deatherage 1952). The information provided in these reports describes molecular mass profiles and protein content.…”

Influence of temperature on changes of some constituents in alfalfa meal and formation of glycosamines, glycoproteins, and melanoidins

“…By degradation of the more complex polymers, simple sugars and their derivatives were formed. Underwood and Deatherage (1952), Raguse and Smith (1965), and others found that simple sugars undergo degradation, decarboxylation, or dehydration, and may form various new forms by interaction with other constituents. Ekern et al (1965), Bathler et al (1960, Gordon (1967), Duckworth and Woodham (1961), Van Soest (1965), Wiering (1960), Richards (1956), Goering and Van Soest (1967), and others have shown in experiments with laboratory animals that drying temperatures affect considerably the digestibility and nutritive value of carbohydrates and proteins in the dried plant tissue.…”