Sediments in coffee extracts: Composition and control by enzymatic hydrolysis

P. A. Delgado, J. A. Vignoli, Matti Siika-aho, T. T. Franco (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively.
Original languageEnglish
Pages (from-to)168 - 176
Number of pages9
JournalFood Chemistry
Volume110
Issue number1
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fingerprint

Coffee
Enzymatic hydrolysis
enzymatic hydrolysis
Sediments
Hydrolysis
Polygalacturonase
sediments
extracts
Enzymes
polygalacturonase
enzymes
Chemical analysis
instant coffee
Substrates
Mannose
mannose
Galactose
Sugars
galactose
Polysaccharides

Keywords

  • Coffee polysaccharides
  • Galactomannans
  • Instant coffee
  • Enzymatic hydrolysis
  • Coffee composition
  • Sediment

Cite this

Delgado, P. A. ; Vignoli, J. A. ; Siika-aho, Matti ; Franco, T. T. / Sediments in coffee extracts : Composition and control by enzymatic hydrolysis. In: Food Chemistry. 2008 ; Vol. 110, No. 1. pp. 168 - 176.
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title = "Sediments in coffee extracts: Composition and control by enzymatic hydrolysis",
abstract = "The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively.",
keywords = "Coffee polysaccharides, Galactomannans, Instant coffee, Enzymatic hydrolysis, Coffee composition, Sediment",
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Sediments in coffee extracts : Composition and control by enzymatic hydrolysis. / Delgado, P. A.; Vignoli, J. A.; Siika-aho, Matti; Franco, T. T. (Corresponding Author).

In: Food Chemistry, Vol. 110, No. 1, 2008, p. 168 - 176.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Sediments in coffee extracts

T2 - Composition and control by enzymatic hydrolysis

AU - Delgado, P. A.

AU - Vignoli, J. A.

AU - Siika-aho, Matti

AU - Franco, T. T.

PY - 2008

Y1 - 2008

N2 - The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively.

AB - The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively.

KW - Coffee polysaccharides

KW - Galactomannans

KW - Instant coffee

KW - Enzymatic hydrolysis

KW - Coffee composition

KW - Sediment

U2 - 10.1016/j.foodchem.2008.01.029

DO - 10.1016/j.foodchem.2008.01.029

M3 - Article

VL - 110

SP - 168

EP - 176

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -