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 language | English |
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Pages (from-to) | 168 - 176 |
Number of pages | 9 |
Journal | Food Chemistry |
Volume | 110 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2008 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Coffee polysaccharides
- Galactomannans
- Instant coffee
- Enzymatic hydrolysis
- Coffee composition
- Sediment