Premium
Mannooligosaccharide production by β‐mannanase enzyme application from coffee extract
Author(s) -
Erkan Selime Benemir,
Basmak Selin,
Ozcan Ali,
Yılmazer Cansu,
Gürler Hilal Nur,
Yavuz Gözde,
Germec Mustafa,
Yatmaz Ercan,
Turhan Irfan
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14668
Subject(s) - food science , chemistry , fermentation , mannan , response surface methodology , extraction (chemistry) , bioreactor , chromatography , biochemistry , polysaccharide , organic chemistry
Beta (β)‐mannanases are mostly extracellular enzymes hydrolyzing the 1,4‐β‐D‐mannosidic linkages in mannans and heteromannans. Because coffee extract contains high amounts of mannan, it is an important source for mannooligosaccharide (MOS) production, which is known to have prebiotic properties. In this study, a recombinant β‐mannanase produced from the fermentation of carob extract in a bioreactor was applied to produce MOS from coffee extract (20% v/v). The MOS production conditions were optimized by Box–Behnken Response Surface Methodology (RSM) and enzyme amount ( EA , 5–10 ml), implementation temperature ( T , 40°C–60°C), and implementation time ( t , 30–90 min) were used as independent variables. Based on the results, the optimal conditions were 7.5 ml, 40°C, and 90 min, respectively, which gave the highest concentration of total MOS of 3,970.97 ppm. Besides, M3 and M6 were the dominant MOSs in all the evaluated conditions. Consequently, the results showed that coffee extract is a potential source for MOS production. Practical applications β‐mannanases are used to hydrolyze mannans for MOS production, which are beneficial to human health, and therefore are being used in the food industry. Another use of β‐mannanases in coffee production is in the instant coffee process. The viscosity of the coffee extract makes the process harder. By applying β‐mannanase on coffee extract, the viscosity of the coffee extract decreases. Therefore, the process becomes easier. Oligosaccharides, low in terms of calorie, are beneficial to bacteria in the colon and reduces the risk of diarrhea. Because of the mannan content of coffee, it is a potential source for MOS production. Thus, β‐mannanases can be also used in prebiotic production from some food wastes or agricultural products.