Abstract：
:The water-insolubility of some coffee extract components is one of the major limitations in the production of instant coffee. In this work, fractions from coffee extracts and sediments were prepared, and their chemical composition determined. Based on the carbohydrate analysis, galactomannan was found to be the main polysaccharide component of the insoluble fractions and probably responsible for sediment formation. The suitability of twelve commercial enzymes for the hydrolysis of the insoluble fractions was investigated. Pectinase 444L was the most effective enzyme in releasing sugars, mainly mannose and galactose, from these substrates. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be the most effective enzymes for reducing the sediment of coffee extracts. The highest sediment reduction was obtained using Rohapect B1L and Galactomannanase ACH, at enzyme concentrations of 0.3 and 0.1mg protein/g substrate, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Delgado PA,Vignoli JA,Siika-Aho M,Franco TTdoi
10.1016/j.foodchem.2008.01.029subject
Has Abstractpub_date
2008-09-01 00:00:00pages
168-76issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00101-5journal_volume
110pub_type
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