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) : pp. 5556-5559.

Journal article ; Article de revue à facteur d'impact
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Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : Coffea arabica, Fermentation, Mucilage, Paroi cellulaire, Analyse enzymatique

Classification Agris : Q01 - Food science and technology

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

  • Document en bibliothèque
  • Localisation du document : CD_BR12740 [(Bibliothèque de Lavalette)] ; CD_PE350 [(Bibliothèque de Lavalette)]

Source : Cirad - Agritrop (

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