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Literature summary for 3.1.1.73 extracted from

  • Tai, E.; Hsieh, P.; Sheu, S.
    Effect of polygalacturonase and feruloyl esterase from Aspergillus tubingensis on demucilage and quality of coffee beans (2014), Process Biochem., 49, 1274-1280.
No PubMed abstract available
Search for more literature for 3.1.1.73

Application

Application Comment Organism
food industry potential for the application of Aspergillus tubingensis enzyme extract in coffee processing. Crude enzyme extracts, containing feruloyl esterase and polygalacturonase, removes the mucilage of coffee cherries within 3 h, which is substantially more efficient than traditional fermentation, the viscosity of coffee mucilage is reduced to 80% by a 3-h treatment with the crudeenzyme extract at 50°C. Total chlorogenic acid in the green beans decreases to 67.3%, while a decline of only 14.3% is observed in the traditionally fermented group. On the other hand, chlorogenic acid lactones in the roasted beans are reduced to 63.9%, and a 37.2% decline in the chlorogenic acid content is detected Aspergillus tubingensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Aspergillus tubingensis crude enzyme extracts, containing feruloyl esterase and polygalacturonase, removes the mucilage of coffee cherries within 3 h, which is substantially more efficient than traditional fermentation, the viscosity of coffee mucilage is reduced to 80% by a 3-h treatment with the crude enzyme extract at 50°C. Total chlorogenic acid in the green beans decreases to 67.3%, while a decline of only 14.3% is observed in the traditionally fermented group. On the other hand, chlorogenic acid lactones in the roasted beans are reduced to 63.9%, and a 37.2% decline in the chlorogenic acid content is detected ?
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 ?

Organism

Organism UniProt Comment Textmining
Aspergillus tubingensis
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Source Tissue

Source Tissue Comment Organism Textmining
additional information solid-state fermentation with pectin and destarched wheatbran as carbon sources Aspergillus tubingensis
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Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information crude enzyme extracts, containing feruloyl esterase and polygalacturonase, removes the mucilage of coffee cherries within 3 h, which is substantially more efficient than traditional fermentation, the viscosity of coffee mucilage is reduced to 80% by a 3-h treatment with the crude enzyme extract at 50°C. Total chlorogenic acid in the green beans decreases to 67.3%, while a decline of only 14.3% is observed in the traditionally fermented group. On the other hand, chlorogenic acid lactones in the roasted beans are reduced to 63.9%, and a 37.2% decline in the chlorogenic acid content is detected Aspergillus tubingensis ?
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 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
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 assay at Aspergillus tubingensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
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 assay at Aspergillus tubingensis