This research aimed to evaluate the alterations in black sucupira seeds during imbebetion and the modifications in some enzymes and proteins during this process. The seeds were imbibed in wet paper roll at 30°C and weighted for 6 hours until the root protrusion of 50% of the seeds, then the seeds were submitted to the protein analysis by electrophoresis technique. The imbebition curve of the black sucupira has a triphasic model. The evaluation of enzymatic systems shoed the same pattern for the enzymes superoxide dismutase and malate dehidrogenase. For the enzymes alcohol dehidrogenase, catalase and α-amylase, the band intensity varied according to the seed lot used. For the protein resistant to heat, the presence of bands was observed throughout the germination, with alterations in intensity during the process.
forest specie; soaking; isoenzyme; LEA protein; electrophoresis
