A process for reduction in viscosity of coffee extract by enzymatic hydrolysis of mannan

Mannan is the main polysaccharide component of coffee extract and is responsible for its high viscosity, which in turn negatively affects the technological processing involved in making instant coffee. In our study, we isolated mannan from coffee beans and extract of commercial coffee and it was enzymatically hydrolyzed using alkali-thermostable mannanase obtained from Bacillus nealsonii PN-11. As mannan is found to be more soluble under alkaline conditions, an alkali-thermostable mannanase is well suited for its hydrolysis. The process of enzymatic hydrolysis was optimized by response surface methodology. Under the following optimized conditions viz enzyme dose of 11.50 U mannanase g(-1) coffee extract, temperature of 44.50 A degrees C and time of 35.80 min, significant twofold decrease in viscosity (50 mPas to 26.00 +/- A 1.56 mPas) was achieved. The application of this process in large-scale industrial production of coffee will help in reduction of energy consumption used during freeze-drying. It will also make technological processing involved in making coffee more economical.