Fate of mucilage cell wall polysaccharides during coffee fermentation
Avallone S., Guiraud J.P., Guyot B., Olguin Palacios E., Brillouet J.M.. 2001. Journal of Agricultural and Food Chemistry (11) : p. 5556-5559.
DOI: 10.1021/jf010510s
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.
Mots-clés : coffea arabica; fermentation; mucilage; paroi cellulaire; analyse enzymatique
Documents associés
Article (a-revue à facteur d'impact)
Agents Cirad, auteurs de cette publication :
- Avallone Sylvie — Persyst / UMR QUALISUD