Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases

Murthy, Pushpa S.; P, Sneha H.; Basavaraj, K.; Kusumoto, Ken-Ichi

doi:10.1016/j.lwt.2019.108312

Cited by 14 publications

(2 citation statements)

References 30 publications

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“…There are also reports of using serine carboxypeptidases to accelerate cheese ripening (patent US 20140205717) 40 and improve the taste of cheese 41 . Recently, a carboxypeptidase extracted from A. oryzae was utilized in industry for debittering and improving the flavor of coffee, thereby adding value 42 . The application of CapA in these fields also deserves further investigation.…”

Section: Resultsmentioning

confidence: 99%

A new carboxypeptidase from Aspergillus niger with good thermostability, pH stability and broad substrate specificity

Song

Zhang

et al. 2021

Sci Rep

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A new serine carboxypeptidase gene, capA, was identified in Aspergillus niger CBS 513.88 by reading genomic information and performing sequence alignment, and the gene was cloned and expressed in Pichia pastoris GS115. In a shake flask, the enzyme activity of the recombinant strain GS115 (pPIC9K-capA) reached 209.3 U mg−1. The optimal temperature and pH for enzyme activity were determined to be 45 °C and 6.0, respectively. After incubation at 40–50 °C or at pH 4.0–8.0 for 1 h, the enzyme retained more than 80% or 60% of its initial activity. The presence of 1–10 mmol L−1 Mg2+ enhanced the activity of CapA, whereas 1–10 mmol L−1 Cu2+, Fe2+, or Co2+, 10 mmol L−1 Mn2+, or 1–10 mmol L−1 phenylmethylsulfonyl fluoride (PMSF) significantly inhibited its activity. CapA had a broad substrate specificity and preferred the hydrophobic amino acids Leu and Lys at the C terminus of proteins, and N-benzyloxycarbonyl-l-phenylalanyl-l-leucine (Cbz-Phe-Leu) was the optimal substrate, for which CapA exhibited Km 0.063 mmol L−1 and kcat/Km 186.35 mmol L−1 s−1. The good thermostability, pH stability and hydrolysis characteristics of CapA provide a solid foundation for application in the food and biotechnology fields.

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Section: Resultsmentioning

confidence: 99%

A new carboxypeptidase from Aspergillus niger with good thermostability, pH stability and broad substrate specificity

Song

Zhang

et al. 2021

Sci Rep

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“…The highest concentration was found in the roasting profile at 210 °C/11.01 min, and the lowest concentration was in the profile at 275 °C/7.46 min. As observed, the concentrations of soluble solids decreased with higher roasting temperatures due to the loss of chemical constituents during the roasting process at high temperatures (Murthy et al, 2019).…”

Section: Acidity Ph Moisture and Soluble Solidsmentioning

confidence: 57%

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

Freitas

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In recent years, the coffee market has experienced remarkable growth, driven by its expansion and production on a global scale. South America, in particular, stands out as one of the main coffee-producing regions, led by Brazil, and is also the largest exporter of this agricultural commodity. Furthermore, it is relevant to emphasize that coffee is one of the most widely consumed beverages worldwide, attracting an increasingly discerning consumer audience regarding product quality. An essential element in the process of transforming green coffee beans into an aromatic and flavorful cup of coffee is the roasting stage. This operation plays a fundamental role in creating the distinctive flavors and aromas found in the final beverage. In this context, the purpose of this study was to investigate the complexity of roasting by conducting a thorough analysis of the physicochemical and sensory changes that occur during this process. For this purpose, six different roasting profiles were employed, where temperature and roasting time were carefully considered and adjusted. The results unveiled intriguing information. It was found that the highest levels of total phenolics, compounds endowed with beneficial antioxidant properties for health, were identified in coffees subjected to specific temperatures, such as 135 °C/20.20 min and 210 °C/9.02 min. These findings not only provide valuable insight into the nutritional profile of roasted coffee but also emphasize the influence of different roasting profiles on these characteristics. Surprisingly, C. canephora, known for its more robust and full-bodied character, exhibited superior antioxidant activity compared to C. arabica in many of the evaluated roasting profiles. This finding may redefine the traditional view that C. arabica always surpasses C. canephora in terms of quality. The results showed that roasting profiles, as well as the species, strongly influenced all investigated parameters, particularly the concentration of sugars, organic acids, and melanoidins. Succinic acid was the organic compound with the highest concentrations, with the highest concentration observed in C. canephora at 210 °C/11.01 min (224.24 mg/g), with the highest concentrations of organic acids found in this same roasting profile and species (430.39 mg/g). Fructose was the sugar with the highest concentration, particularly in the 210 °C/11.01 min roast, which exhibited 17.14 mg/g. The highest melanoidin content was also found in this same roasting profile and species. Sensory evaluation, conducted by both experts and consumers, has revealed significant differences in flavor, aroma, and overall quality properties among coffee varieties and various roasting profiles. C. arabica has received higher ratings compared to C. canephora, particularly with better scores for roasting profiles at 135 °C/20.20 min and 230 °C/17.43 min. These conclusions offer a deeper understanding of the nuances present in the roasting process and its impact on the coffee experience for enthusiasts of this beverage. Therefore, as we delve deeper into the coffee market, it becomes evident that roasting represents an operation that not only transforms the beans but also influences flavor, nutritional value, and consumer perception. Keywords: Coffea arabica L. Coffea canephora. Roasting. Chemical composition. Coffee quality.

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An introduction to the coffee plant and seeds

Farah,

Ferreira

2025

Coffee in Health and Disease Prevention

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Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases

Cited by 14 publications

References 30 publications

A new carboxypeptidase from Aspergillus niger with good thermostability, pH stability and broad substrate specificity

A new carboxypeptidase from Aspergillus niger with good thermostability, pH stability and broad substrate specificity

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

An introduction to the coffee plant and seeds

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