Fate of mucilage cell wall polysaccharides during coffee fermentation
Effects of a 20-h fermentation on cell wall polysaccharides from the mucilage of pulped coffee beans were examined and compared to those of unfermented beans, on alcohol insoluble residues (AIRs), their hot-water-soluble crude pectic substances (PECTs), and their hot-water-insoluble residues (RESs). Yields and compositions were very similar: AIRS, which consisted of ~30% highly methylated pectic substances, ~9% cellulose, and ~15% neutral noncellulosic polysaccharides, exhibited no apparent degradation. However, PECTs from fermented beans were shown to have undergone a slight reduction of their intrinsic viscosity and weight-average molecular weight by capillary viscosimetry and high-performance size-exclusion chromatography. After fermentation, hot-water-insoluble pectic substances of RES exhibited partial de-esterification. Removal of coffee bean mucilage by natural fermentation seems to result from a restricted pectolysis, the mechanism of which remains to be elucidated.
| Main Authors: | , , , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q01 - Sciences et technologies alimentaires - Considérations générales, Coffea arabica, fermentation, mucilage, paroi cellulaire, analyse enzymatique, http://aims.fao.org/aos/agrovoc/c_1721, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_32027, http://aims.fao.org/aos/agrovoc/c_1415, http://aims.fao.org/aos/agrovoc/c_26867, |
| Online Access: | http://agritrop.cirad.fr/523166/ http://agritrop.cirad.fr/523166/1/523166.pdf |
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