Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Sediments in coffee extracts: Composition and control by enzymatic hydrolysis
Author: Delgado, PA
Vignoli, JA
Siika-Aho, M
Franco, TT
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 Galactomarmanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B I L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1 mg protein/g substrate, respectively. (c) 2008 Elsevier Ltd. All rights reserved.
Subject: coffee polysaccharides
instant coffee
enzymatic hydrolysis
coffee composition
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2008.01.029
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000255729700022.pdf229.95 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.