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Polysaccharide constituents of coffee-bean mucilage

Author:
Avallone, S., Guiraud, J.P., Guyot, B., Olguin, E., Brillouet, J.M.
Source:
Journal of food science 2000 v.65 no.8 pp. 1308-1311
ISSN:
0022-1147
Subject:
coffee (beverage), seeds, polysaccharides, mucilages, pectins, cellulose, quantitative analysis, uronic acids, esterification, molecular weight, sucrose, pH, gelation
Abstract:
Alcohol-insoluble residues (AIRs) were isolated from hand-dissected and commercial mucilages of depulped coffee beans. Both AIRs had similar polysaccharide composition: pectic substances (about 30%), cellulose (about 8%), and neutral noncellulosic polysaccharides (about 18%). Crude pectins were extracted from AIRs (dry-matter yield: about 23% to 35%) with dilute nitric acid (pH 1.5, 90 degrees C). Both pectins contained about 60% uronic acids with high degree of methyl esterification (about 62%) and moderate degree of acetylation (about 5%). Their molecular weights were low (about12 to 29 kDa). They did not gel in the presence of sucrose at acidic pH.
Agid:
1395116