Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee.
Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee.
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5-O-绿原酸的酶促反应可提高咖啡的消化率。
DOI：
10.1016/j.foodchem.2018.03.061
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发表时间：
2018
期刊：
影响因子：
8.8
通讯作者：
Annabel Nieter
中科院分区：
文献类型：
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作者：
Mareike Siebert;R. Berger;Annabel Nieter
利用立枯丝核菌（Rhizoctoniasolani）产生的邻香豆酰酯酶降低咖啡粉中5-O-绿原酸（5-CQA）的含量。HPLC-UV显示酶处理后5-CQA下降高达98%。通过香气提取物稀释分析确定对香气的影响。处理和对照提取物的风味稀释因子仅在四种挥发性化合物中不同。通过感官试验评价其对香气和口感的影响。未观察到显著差异，也未观察到异味或异味。由于绿原酸被怀疑会对敏感人群产生胃刺激作用，因此酶处理提供了一种技术上可行的方法，通过降低5-CQA浓度来改善咖啡饮料的质量，而不会显著影响香气和味道。
Ap-coumaroyl esterase fromRhizoctonia solaniwas used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.