Preparation of raw a-Gal from germinated coffee beans

Before germination, the coffee beans should be soaked at room temperature for 24 h and then spread evenly onto the sand culture (river sand, passed 1 mm sieve, and 3 cm in thickness), covered by a sand layer, and be showered well. Germination can be performed at 26°C, 75% relative humidity and illuminance of approximately 300 LX. Using this method, better survival rate for the germinated coffee beans 

Wangyang Sheng optimized the extraction conditions for a-Gal by response surface analysis [35]. And the optimal conditions are liquid ratio of 1 5, extraction time of 35 min, pH of 5.0. Under these conditions, the total enzyme activity increased 11.6%, and specific enzyme activity increased 11.2% by optimization. 

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