Polysaccharide constituents of coffee-bean mucilage

被引：39

作者：

Avallone, S

Guiraud, JP

Guyot, B

Olguin, E

Brillouet, JM

机构：

[1] Ctr Cooperat Int Rech Agron Dev, Dept FLHOR, F-34032 Montpellier 1, France

[2] Ctr Cooperat Int Rech Agron Dev, Dept CP, F-34032 Montpellier, France

[3] Univ Sci & Tech Languedoc, Lab Genie Biol & Sci Aliments, F-34095 Montpellier 5, France

[4] Inst Ecol, Xalapa, Veracruz, Mexico

来源：

JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 08期

关键词：

coffee; Coffea arabica L. var. typica Cramer; mucilage; cell-wall polysaccharides; mechanical demucilagination;

D O I：

10.1111/j.1365-2621.2000.tb10602.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degreesC). 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 (about 12 to 29 kDa). They did not gel in the presence of sucrose at acidic pH.

引用

页码：1308 / 1311

页数：4

共 30 条

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