Chemical structures of green coffee bean polysaccharides
The chemical structures of green coffee bean polysaccharides have been determined by methylation analysis of whole beans and of extracted polymer-rich fractions. Ground beans were completely solubilized in 4-methylmorpholine N-oxide, and the Hakomori methylation procedure was applied directly. The p...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1990-02, Vol.38 (2), p.389-392 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Bradbury, Allan G. W Halliday, Don J |
| description | The chemical structures of green coffee bean polysaccharides have been determined by methylation analysis of whole beans and of extracted polymer-rich fractions. Ground beans were completely solubilized in 4-methylmorpholine N-oxide, and the Hakomori methylation procedure was applied directly. The polysaccharide fraction in Robusta beans constitutes 48% of the dry weight and is principally composed of three polymers: arabinogalactan, mannan, cellulose. The arabinogalactan has a beta 1 leads to 3-linked galactan main chain with frequent arabinose and galactose residue containing side chains, whereas the mannan resembles cellulose in that it has a linear beta 1 leads to 4-linked structure. Only occasional single-residue galactose side chains are present in the mannan fraction. Polysaccharide compositions of Robusta and Arabica beans are similar; the only significant difference is the higher content (approximately 3%) of arabinogalactan in the former type |
| doi_str_mv | 10.1021/jf00092a010 |
| format | Article |
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W ; Halliday, Don J</creator><creatorcontrib>Bradbury, Allan G. W ; Halliday, Don J</creatorcontrib><description>The chemical structures of green coffee bean polysaccharides have been determined by methylation analysis of whole beans and of extracted polymer-rich fractions. Ground beans were completely solubilized in 4-methylmorpholine N-oxide, and the Hakomori methylation procedure was applied directly. The polysaccharide fraction in Robusta beans constitutes 48% of the dry weight and is principally composed of three polymers: arabinogalactan, mannan, cellulose. The arabinogalactan has a beta 1 leads to 3-linked galactan main chain with frequent arabinose and galactose residue containing side chains, whereas the mannan resembles cellulose in that it has a linear beta 1 leads to 4-linked structure. Only occasional single-residue galactose side chains are present in the mannan fraction. Polysaccharide compositions of Robusta and Arabica beans are similar; the only significant difference is the higher content (approximately 3%) of arabinogalactan in the former type</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00092a010</identifier><language>eng</language><publisher>American Chemical Society</publisher><subject>ALIMENTOS ; CAFE ; CHROMATOGRAPHIE EN PHASE GAZEUSE ; CROMATOGRAFIA DE GASES ; ESPECTROMETRIA DE MASAS ; METHYLATION ; METILACION ; POLISACARIDOS ; POLYHOLOSIDE ; PRODUIT ALIMENTAIRE ; SPECTROMETRIE DE MASSE</subject><ispartof>Journal of agricultural and food chemistry, 1990-02, Vol.38 (2), p.389-392</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a320t-45d7358b05c816f72a15576c83538ba7d5d8c077f6cd31b9669abdef9f420b0a3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00092a010$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00092a010$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56717,56767</link.rule.ids></links><search><creatorcontrib>Bradbury, Allan G. 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Only occasional single-residue galactose side chains are present in the mannan fraction. Polysaccharide compositions of Robusta and Arabica beans are similar; the only significant difference is the higher content (approximately 3%) of arabinogalactan in the former type</description><subject>ALIMENTOS</subject><subject>CAFE</subject><subject>CHROMATOGRAPHIE EN PHASE GAZEUSE</subject><subject>CROMATOGRAFIA DE GASES</subject><subject>ESPECTROMETRIA DE MASAS</subject><subject>METHYLATION</subject><subject>METILACION</subject><subject>POLISACARIDOS</subject><subject>POLYHOLOSIDE</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>SPECTROMETRIE DE MASSE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNptj81Lw0AQRxdRsFZP3jzl5kGiM9nuR44SrFUElbbnZbLZbVPbpuymYP97IxHx4GkO7_EbHmOXCLcIGd6tPADkGQHCERugyCAViPqYDaDDqRYST9lZjKtO00LBgOli6Ta1pXUS27C37T64mDQ-WQTntoltvHcuKR1tk12zPkSydkmhrlw8Zyee1tFd_Nwhm48fZsUkfXl9fCruX1LiGbTpSFSKC12CsBqlVxmhEEpazQXXJalKVNqCUl7aimOZS5lTWTmf-1EGJRAfspt-14YmxuC82YV6Q-FgEMx3tPkT3dlpb9exdZ-_KoUPIxVXwszepkZPpsUzjIV57_yr3vfUGFqEOpr5NMdshEp28LqHZKNZNfuw7UL_ffsFbNVsvQ</recordid><startdate>19900201</startdate><enddate>19900201</enddate><creator>Bradbury, Allan G. 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W ; Halliday, Don J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a320t-45d7358b05c816f72a15576c83538ba7d5d8c077f6cd31b9669abdef9f420b0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>ALIMENTOS</topic><topic>CAFE</topic><topic>CHROMATOGRAPHIE EN PHASE GAZEUSE</topic><topic>CROMATOGRAFIA DE GASES</topic><topic>ESPECTROMETRIA DE MASAS</topic><topic>METHYLATION</topic><topic>METILACION</topic><topic>POLISACARIDOS</topic><topic>POLYHOLOSIDE</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>SPECTROMETRIE DE MASSE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bradbury, Allan G. W</creatorcontrib><creatorcontrib>Halliday, Don J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bradbury, Allan G. W</au><au>Halliday, Don J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical structures of green coffee bean polysaccharides</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1990-02-01</date><risdate>1990</risdate><volume>38</volume><issue>2</issue><spage>389</spage><epage>392</epage><pages>389-392</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>The chemical structures of green coffee bean polysaccharides have been determined by methylation analysis of whole beans and of extracted polymer-rich fractions. Ground beans were completely solubilized in 4-methylmorpholine N-oxide, and the Hakomori methylation procedure was applied directly. The polysaccharide fraction in Robusta beans constitutes 48% of the dry weight and is principally composed of three polymers: arabinogalactan, mannan, cellulose. The arabinogalactan has a beta 1 leads to 3-linked galactan main chain with frequent arabinose and galactose residue containing side chains, whereas the mannan resembles cellulose in that it has a linear beta 1 leads to 4-linked structure. Only occasional single-residue galactose side chains are present in the mannan fraction. Polysaccharide compositions of Robusta and Arabica beans are similar; the only significant difference is the higher content (approximately 3%) of arabinogalactan in the former type</abstract><pub>American Chemical Society</pub><doi>10.1021/jf00092a010</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1990-02, Vol.38 (2), p.389-392 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00092a010 |
| source | American Chemical Society Journals |
| subjects | ALIMENTOS CAFE CHROMATOGRAPHIE EN PHASE GAZEUSE CROMATOGRAFIA DE GASES ESPECTROMETRIA DE MASAS METHYLATION METILACION POLISACARIDOS POLYHOLOSIDE PRODUIT ALIMENTAIRE SPECTROMETRIE DE MASSE |
| title | Chemical structures of green coffee bean polysaccharides |
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