Determinantes Proteicos de la Calidad en Café (Coffea sp.): Una Revisión sobre la Interacción y Modificación Enzimática Post-Cosecha
Resumen
El objetivo de la presente revisión es establecer el rol crítico de la fracción proteica, específicamente la Globulina 11S, como determinante fundamental de la calidad sensorial del café (Coffea sp.), aspecto frecuentemente subestimado frente a los metabolitos secundarios. Mediante un análisis de la literatura bioquímica reciente bajo un enfoque de biología de sistemas, se examinaron las transformaciones moleculares durante el desarrollo y procesamiento del grano. Los hallazgos revelan que el beneficio post-cosecha actúa como un biorreactor diferenciado: el método lavado promueve la oxidación enzimática limitando la disponibilidad de aminoácidos, mientras que los procesos naturales inducen rutas de estrés metabólico e hidrólisis térmica que enriquecen los precursores de la reacción de Maillard. Adicionalmente, se evidencia una fuerte interacción Genotipo-Ambiente, donde el estrés climático desplaza la síntesis de proteínas de almacenamiento hacia variantes de defensa, modificando el perfil de taza. Se concluye identificando la necesidad urgente de reevaluar los factores de conversión de nitrógeno utilizados industrialmente y se propone la ingeniería enzimática durante la fermentación como estrategia para asegurar la consistencia de la calidad frente a la variabilidad climática.
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Derechos de autor 2026 Jacobo Vallejo Castellanos , Sarahi Sanchez Granillo, Dalila Reyes Sampieri , Damariz Arragan Espinosa
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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