Roast-Driven Coffee Proteome Changes Characterized by Bradford Assay, SDS-PAGE, and LC-MS.

Weiying Lu, Yumei Chen, Yuge Niu, Liangli Lucy Yu

Abstract read

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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4 authors.

Weiying LuInstitute of Food and Nutraceutical Science, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.ORCID 0000-0002-4179-4973

Yumei ChenInstitute of Food and Nutraceutical Science, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Yuge NiuInstitute of Food and Nutraceutical Science, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.ORCID 0000-0002-6489-6577

Liangli Lucy YuDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.ORCID 0000-0001-6497-0864

Funding

National Key R&D Program of China 2022YFD2101304

6 · The paper itself

Abstract

Coffee proteins are key precursors of roasting flavor. However, heat-driven changes in the bean proteome remain underexplored. This work aimed to investigate these changes and study proteomic markers of the coffee bean. The green and roasted coffee beans were quantified for their total soluble protein and compared by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry (LC-MS) proteomics. The protein profiles identified by LC-MS were processed using principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) modeling to identify possible roast-sensitive protein markers. The alkaline-aided aqueous extract protein concentration was reduced from 14-23 g to 3-10 g/100 g dry weight (DW). SDS-PAGE showed dominant 17-26, 34-43, and 55-72 kDa bands weakened after roasting, while high molecular peaks (>180 kDa) were present only in roasted samples. In-solution tryptic digestion yielded nine protein groups. PCA scores revealed partial separation of green and roasted groups, while PLS-DA delivered unambiguous classification (Q

Indexed as

chemometricscoffee proteomicsliquid chromatography–mass spectrometryroasting

Identifiers

PMID41683124

DOI10.3390/foods15030538

PMCPMC12896866

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.