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Extraction, purification, and structural characteristics of polysaccharide from roasted beans of Coffea arabica

ObjectiveTo study the composition and structural characteristics of polysaccharides from roasted beans of Coffea arabica.MethodsRoasted beans of C. arabica were used as raw materials. The hot water extraction combined with alcohol precipitation method was optimized using the response surface methodo...

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Main Authors: SHEN Xiaojing, YE Renfeng, GONG Shuchun, WANG Hongsheng, JIANG Weiwei
Format: Artigo
Language:Inglês
Published: The Editorial Office of Food and Machinery 2025-04-01
Series:Shipin yu jixie
Subjects:
coffea arabica
roasted beans
polysaccharide
extraction
purification
structure
antioxidant capacity
Online Access:http://ifoodmm.com/spyjx/article/html/202504008?st=article_issue
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