Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition
authors Moreira, ASP; Simoes, J; Nunes, FM; Evtuguin, DV; Domingues, P; Coimbra, MA; Domingues, MRM
nationality International
journal JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
author keywords thermal processing; coffee; galactomannans; arabinogalactans; transglycosylation; isobars; isomers
keywords TANDEM MASS-SPECTROMETRY; STRUCTURAL FEATURES; GROUND POLYSACCHARIDES; ARABICA BEANS; SIDE-CHAINS; ARABINOGALACTANS; GALACTOMANNANS; GREEN; OLIGOSACCHARIDES; ARABINOTRIOSE
abstract Three mixtures containing different molar proportions of (beta 1-4)-D-mannotriose and (alpha 1 -> 5)-L-arabinotriose, oligosaccharides structurally related to coffee polysaccharides (galactomannans and arabinogalactans), were roasted at 200 degrees C for different periods. Electrospray ionization mass spectrometry (ESI-MS) and tandem mass spectrometry (ESI-MSn) analyses of labeled (180) and unlabeled samples allowed identification of not only nonhybrid oligosaccharides but also hybrid oligosaccharides composed of both hexose and pentose units. The identification of hybrid oligosaccharides allowed us to infer the occurrence of nonenzymatic transglycosylation reactions involving both oligosaccharides in the starting mixtures. Also, it was observed that using different proportions of the oligosaccharides in the starting mixtures and extents of thermal treatment led to a variation in the composition of the compounds formed. These results have led to the conclusion that, depending on the distribution of the polysaccharides in the bean cell walls and the roasting conditions, different nonhybrid and hybrid structures can be formed during coffee roasting.
publisher AMER CHEMICAL SOC
issn 0021-8561
year published 2016
volume 64
issue 8
beginning page 1831
ending page 1840
digital object identifier (doi) 10.1021/acs.jafc.6b00342
web of science category Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology
subject category Agriculture; Chemistry; Food Science & Technology
unique article identifier WOS:000371454000021
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journal impact factor 3.412
5 year journal impact factor 3.791
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