Fate of mucilage cell wall polysaccharides during coffee fermentation

Avallone Sylvie, Guiraud Joseph-Pierre, Guyot Bernard, Olguin Palacios E., Brillouet Jean-Marc. 2001. Fate of mucilage cell wall polysaccharides during coffee fermentation. Journal of Agricultural and Food Chemistry (11) : 5556-5559.

Résumé : 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 Agrovoc : Coffea arabica, fermentation, mucilage, paroi cellulaire, analyse enzymatique

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales

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)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/523166/)

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