Characterization of Galactomannan Derivatives in Roasted Coffee Beverages

In this work, the galactomannans from roasted coffee infusions were purified by 50% ethanol precipitation, anion exchange chromatography, and phenylboronic acid-immobilized Sepharose chromatography. Specific enzymatic hydrolysis of the β-(1→4)-d-mannan backbone allowed us to conclude that the galact...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-05, Vol.54 (9), p.3428-3439
Hauptverfasser:	Nunes, Fernando M, Reis, Ana, Domingues, M. Rosário M, Coimbra, Manuel A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences carmelization Chromatography, Gas Coffea - chemistry coffee (beverage) Coffee - chemistry Coffee, tea and other stimulative beverage industries electrospray ionization tandem mass spectometry Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology galactomannans gas chromatography Hot Temperature Maillard Reaction Maillard reaction products Mannans - analysis Mannans - chemistry Mannans - isolation & purification mass spectrometry melanoidins Molecular Weight Oligosaccharides - analysis Oligosaccharides - chemistry roasted coffee infusions roasting Spectrometry, Mass, Electrospray Ionization
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