Polysaccharide constituents of coffee-bean mucilage

Avallone Sylvie, Guiraud Joseph-Pierre, Guyot Bernard, Olguin Palacios E., Brillouet Jean-Marc. 2000. Polysaccharide constituents of coffee-bean mucilage. Journal of Food Science, 65 (8) : pp. 1308-1311.

Journal article ; Article de revue à facteur d'impact
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Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

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. (Résumé d'auteur)

Classification Agris : Q02 - Food processing and preservation

Auteurs et affiliations

  • Avallone Sylvie, CIRAD-CP-CAFE (FRA)
  • Guiraud Joseph-Pierre, UM2 (FRA)
  • Guyot Bernard, CIRAD-CP-CAFE (FRA)
  • Olguin Palacios E., INECOL (MEX)
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (

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