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Polysaccharide Constituents of Coffee‐Bean Mucilage
Author(s) -
Avallone S.,
Guiraud J.P.,
Guyot B.,
Olguin E.,
Brillouet J.M.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb10602.x
Subject(s) - mucilage , chemistry , polysaccharide , uronic acid , yield (engineering) , cellulose , food science , sucrose , chromatography , composition (language) , biochemistry , botany , biology , materials science , linguistics , philosophy , metallurgy
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 °C). 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 (about12 to 29 kDa). They did not gel in the presence of sucrose at acidic pH.