title: New source of α-d-galactosidase: Germinating coffee beans.
abstract: Enzyme activities of α-Gal from dormant and germinating coffee beans (Coffea arabica) were studied and compared to develop one new source of α-d-galactosidase (α-Gal). During the germination, enzyme activity showed a continuous improvement: it increased slowly within 25 days and then rapidly increased. At the beginning of the germination, enzyme activity was lower than that from dormant coffee beans (DCB). It became higher than the latter around the 30th day, and rose to a maximum at the 35th day. The partially purified enzymes from germinating coffee beans (GCB) and DCB were obtained through ammonium sulphate precipitation, acetone precipitation and DEAE Sepharose ion exchange chromatography. The results showed that enzyme activity of purified α-Gal from GCB was 1.73 times greater than that from DCB. It was most stable for six weeks at its optimal pH (4.8) during the storage. GCB could become a new source of α-Gal instead of DCB.
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Wangyang
authors.initials: W
authors.lastname: Shen
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: zhengyujin888@hotmail.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Jianwei
authors.initials: J
authors.lastname: Zhao
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Li
authors.initials: L
authors.lastname: Deng
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Hanqing
authors.initials: H
authors.lastname: Chen
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Yuan
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Dandan
authors.initials: D
authors.lastname: Li
authors.affiliation: School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Xuehong
authors.initials: X
authors.lastname: Li
keywords: Coffee beans; Enzyme activity; Germination; α-Galactosidase