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Efficient Recombinant Expression and Characterization of β-Mannanase from Aspergillus niger and Its Application in the Hydrolysis of Coffee Grounds
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Qi YAO1, Danyang SUN2, Qiaojuan YAN1, Yanxiao LI1, 3, *, Zhengqiang JIANG2, 4
Science and Technology of Food Industry | 2026, 47(3) : 156 - 162
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Science and Technology of Food Industry | 2026, 47(3): 156-162
• Bioengineering •
Efficient Recombinant Expression and Characterization of β-Mannanase from Aspergillus niger and Its Application in the Hydrolysis of Coffee Grounds
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Qi YAO1, Danyang SUN2, Qiaojuan YAN1, Yanxiao LI1, 3, *, Zhengqiang JIANG2, 4
Affiliations
  • 1College of Engineering, China Agricultural University, Beijing 100083, China
  • 2Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
  • 3College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
  • 4Food Laboratory of Zhongyuan, Luohe 462300, China
Published: 2026-02-01 doi: 10.13386/j.issn1002-0306.2024120221
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Coffee grounds, the major by-product generated during the production of instant coffee, are rich in galactomannan. Mannanase can hydrolyze this compound into mannose and manno-oligosaccharides with various functional activities, thereby effectively increasing the added value of coffee grounds. In this study, the β-mannanase gene (AnMan26) from Aspergillus niger was recombinantly expressed in the engineered A. niger strain FBL-B. The enzymatic properties of the enzyme were characterized, and it was then employed to hydrolyze coffee grounds for the production of mannose and manno-oligosaccharides. The results showed that the recombinant A. niger produced mannanase at an expression level of 1830 U/mL after high-density fermentation for 168 h. The optimum pH of the enzyme was 5.0 and the optimum temperature was 45 ℃. The enzyme remained stable within a pH range of 3.0~7.0 and at temperatures below 45 ℃. A combination of AnMan26 and α-galactosidase was used to hydrolyze the microwave-treated coffee grounds. After 8 h of hydrolysis, the hydrolysis rate of galactomannan in the coffee grounds reached 42.3%, with a hydrolysate yield of 20.3% coffee grounds. The main components of the hydrolysate were mannose (44.1%), mannobiose (2.5%), mannotriose (10.9%), and mannohexaose (1.5%). The excellent properties of AnMan26 enable the effective hydrolysis of coffee grounds to produce mannose and manno-oligosaccharides, providing both theoretical and practical basis for the high-value utilization of coffee grounds.

Aspergillus niger  /  β-mannanase  /  high efficient expression  /  enzymatic properties  /  coffee grounds
姚琪, 孙丹阳, 闫巧娟, 李延啸, 江正强. 黑曲霉β-甘露聚糖酶的高效重组表达、表征及在水解咖啡渣中的应用. 食品工业科技, 2026 , 47 (3) : 156 -162 . DOI: 10.13386/j.issn1002-0306.2024120221
Qi YAO, Danyang SUN, Qiaojuan YAN, Yanxiao LI, Zhengqiang JIANG. Efficient Recombinant Expression and Characterization of β-Mannanase from Aspergillus niger and Its Application in the Hydrolysis of Coffee Grounds[J]. Science and Technology of Food Industry, 2026 , 47 (3) : 156 -162 . DOI: 10.13386/j.issn1002-0306.2024120221
Appendix
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Year 2026 volume 47 Issue 3
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Article Info
doi: 10.13386/j.issn1002-0306.2024120221
  • Receive Date：2024-12-17
  • Online Date：2026-10-25
  • Published：2026-02-01
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History
  • Received：2024-12-17
Affiliations
    1College of Engineering, China Agricultural University, Beijing 100083, China
    2Key Laboratory of China National Light Industry and Food Bioengineering, College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, China
    3College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China
    4Food Laboratory of Zhongyuan, Luohe 462300, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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