Polysaccharide Constituents of Coffee-Bean Mucilage |
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| Authors: | S Avallone J-P Guiraud B Guyot E Olguin J-M Brillouet |
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| Affiliation: | Authors Avallone and Guyot are with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département CP, BP 5035, 34032 Montpellier Cedex 1, France. Authors Avallone and Brillouet are with the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), Département FLHOR, BP 5035, 34032 Montpellier Cedex 1, France. Author Guiraud is with the Universitédes Sciences et Techniques du Languedoc, Laboratoire de Génie Biologique et de Sciences des Aliments (USTL-GBSA), Place Eugène Bataillon, 34095 Montpellier Cedex 5, France. Author Olguin is with theInstituto deEcologia, km. 2.5Ant. Carr. a Coatepec, C.P. 91000, Apdo. Postal 63, Xalapa, Veracruz, Mexico. Direct correspondence to J. -M. Brillouet (E-mail: ) |
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| Abstract: | 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. |
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| Keywords: | coffee Coffea arabica L var typica Cramer mucilage cell-wall polysaccharides mechanical demucilagination |
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