Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer
•Influence of hydrophobic substances on the structure of β-glucan could be shown.•Increase of molar mass with higher amount of volatiles.•Enlargement independent on lipophilicity (logP value) of volatiles.•Aggregation depends on geometry and type of functional groups of volatiles. Structural polymer...
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| Veröffentlicht in: | Carbohydrate polymers 2016-06, Vol.143, p.204-211 |
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| creator | Kupetz, M. Sacher, B. Becker, T. |
| description | •Influence of hydrophobic substances on the structure of β-glucan could be shown.•Increase of molar mass with higher amount of volatiles.•Enlargement independent on lipophilicity (logP value) of volatiles.•Aggregation depends on geometry and type of functional groups of volatiles.
Structural polymers such as cereal β-glucan may cause various processing problems in beverage industry depending on concentration, molar size distribution and agglomeration behaviour. In this context, influences of the beer volatiles dodecanoic acid, octyl butanoate, ethyl decanoate and decyl acetate on molar mass and radii of barley β-glucan were investigated in ethanolic (4% w/w) model solution. After addition of 100mg/l ethyl decanoate and decyl acetate to the β-glucan solution, a wider-ranging molar mass distribution could be observed by means of asymmetric field-flow-fractionation. Due to agglomeration, average molar mass of β-glucan standard (MW=6.8×106g/mol) increased by 2×106g/mol (P |
| doi_str_mv | 10.1016/j.carbpol.2016.01.070 |
| format | Article |
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Structural polymers such as cereal β-glucan may cause various processing problems in beverage industry depending on concentration, molar size distribution and agglomeration behaviour. In this context, influences of the beer volatiles dodecanoic acid, octyl butanoate, ethyl decanoate and decyl acetate on molar mass and radii of barley β-glucan were investigated in ethanolic (4% w/w) model solution. After addition of 100mg/l ethyl decanoate and decyl acetate to the β-glucan solution, a wider-ranging molar mass distribution could be observed by means of asymmetric field-flow-fractionation. Due to agglomeration, average molar mass of β-glucan standard (MW=6.8×106g/mol) increased by 2×106g/mol (P<0.05) in solution containing decyl acetate. Furthermore, a significant growth (P<0.05) from 86 to 102nm in gyration radius was measured. The obtained results elucidate the importance of fatty acid derived flavouring substance composition in beer regarding the aggregation behaviour of β-glucan.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2016.01.070</identifier><identifier>PMID: 27083361</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Asymmetric flow-field-flow-fractionation ; Beer ; beta-Glucans - analysis ; beta-Glucans - chemistry ; Esters ; Flavoring Agents - chemistry ; Hordeum ; Hydrocolloid ; Hydrophobic and Hydrophilic Interactions ; Lauric Acids - chemistry ; Molar mass ; Viscosity</subject><ispartof>Carbohydrate polymers, 2016-06, Vol.143, p.204-211</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c280t-91e73c6065270ad36684b3eabeec6ba635399b29837a225797a2c4bdbfde759d3</citedby><cites>FETCH-LOGICAL-c280t-91e73c6065270ad36684b3eabeec6ba635399b29837a225797a2c4bdbfde759d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.carbpol.2016.01.070$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27083361$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kupetz, M.</creatorcontrib><creatorcontrib>Sacher, B.</creatorcontrib><creatorcontrib>Becker, T.</creatorcontrib><title>Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•Influence of hydrophobic substances on the structure of β-glucan could be shown.•Increase of molar mass with higher amount of volatiles.•Enlargement independent on lipophilicity (logP value) of volatiles.•Aggregation depends on geometry and type of functional groups of volatiles.
Structural polymers such as cereal β-glucan may cause various processing problems in beverage industry depending on concentration, molar size distribution and agglomeration behaviour. In this context, influences of the beer volatiles dodecanoic acid, octyl butanoate, ethyl decanoate and decyl acetate on molar mass and radii of barley β-glucan were investigated in ethanolic (4% w/w) model solution. After addition of 100mg/l ethyl decanoate and decyl acetate to the β-glucan solution, a wider-ranging molar mass distribution could be observed by means of asymmetric field-flow-fractionation. Due to agglomeration, average molar mass of β-glucan standard (MW=6.8×106g/mol) increased by 2×106g/mol (P<0.05) in solution containing decyl acetate. Furthermore, a significant growth (P<0.05) from 86 to 102nm in gyration radius was measured. The obtained results elucidate the importance of fatty acid derived flavouring substance composition in beer regarding the aggregation behaviour of β-glucan.</description><subject>Asymmetric flow-field-flow-fractionation</subject><subject>Beer</subject><subject>beta-Glucans - analysis</subject><subject>beta-Glucans - chemistry</subject><subject>Esters</subject><subject>Flavoring Agents - chemistry</subject><subject>Hordeum</subject><subject>Hydrocolloid</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>Lauric Acids - chemistry</subject><subject>Molar mass</subject><subject>Viscosity</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM9u1DAQhy0EokvhEUA-ckmw48ROTghV_KlUiQucrbE9Sb048WInK_W1eBCeCa926bW-jEb6fjPjj5C3nNWccflhX1tI5hBD3ZS2Zrxmij0jO96roeKibZ-THeNtW_WSqyvyKuc9K09y9pJcNYr1Qki-I79u5wPYlcaRjgGOcUt-mWjeTF5hsZhpXOh6jxSmKeEEqy-9wXs4-oKeUs7nHMMRHTWQAj7Qv3-qKWwWlkz9QoHO0WEoGUyvyYsRQsY3l3pNfn75_OPmW3X3_evtzae7yjY9W6uBoxJWMtmVM8EJKfvWCIQywkoDUnRiGEwz9EJB03RqKMW2xpnRoeoGJ67J-_PcQ4q_N8yrnn22GAIsGLesuep514pWdgXtzqhNMeeEoz4kP0N60Jzpk2e91xfP-uRZM66L55J7d1mxmRndY-q_2AJ8PANYPnr0mHS2HotR5xPaVbvon1jxDyYIkxU</recordid><startdate>20160605</startdate><enddate>20160605</enddate><creator>Kupetz, M.</creator><creator>Sacher, B.</creator><creator>Becker, T.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160605</creationdate><title>Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer</title><author>Kupetz, M. ; Sacher, B. ; Becker, T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c280t-91e73c6065270ad36684b3eabeec6ba635399b29837a225797a2c4bdbfde759d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Asymmetric flow-field-flow-fractionation</topic><topic>Beer</topic><topic>beta-Glucans - analysis</topic><topic>beta-Glucans - chemistry</topic><topic>Esters</topic><topic>Flavoring Agents - chemistry</topic><topic>Hordeum</topic><topic>Hydrocolloid</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>Lauric Acids - chemistry</topic><topic>Molar mass</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kupetz, M.</creatorcontrib><creatorcontrib>Sacher, B.</creatorcontrib><creatorcontrib>Becker, T.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kupetz, M.</au><au>Sacher, B.</au><au>Becker, T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2016-06-05</date><risdate>2016</risdate><volume>143</volume><spage>204</spage><epage>211</epage><pages>204-211</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><abstract>•Influence of hydrophobic substances on the structure of β-glucan could be shown.•Increase of molar mass with higher amount of volatiles.•Enlargement independent on lipophilicity (logP value) of volatiles.•Aggregation depends on geometry and type of functional groups of volatiles.
Structural polymers such as cereal β-glucan may cause various processing problems in beverage industry depending on concentration, molar size distribution and agglomeration behaviour. In this context, influences of the beer volatiles dodecanoic acid, octyl butanoate, ethyl decanoate and decyl acetate on molar mass and radii of barley β-glucan were investigated in ethanolic (4% w/w) model solution. After addition of 100mg/l ethyl decanoate and decyl acetate to the β-glucan solution, a wider-ranging molar mass distribution could be observed by means of asymmetric field-flow-fractionation. Due to agglomeration, average molar mass of β-glucan standard (MW=6.8×106g/mol) increased by 2×106g/mol (P<0.05) in solution containing decyl acetate. Furthermore, a significant growth (P<0.05) from 86 to 102nm in gyration radius was measured. The obtained results elucidate the importance of fatty acid derived flavouring substance composition in beer regarding the aggregation behaviour of β-glucan.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27083361</pmid><doi>10.1016/j.carbpol.2016.01.070</doi><tpages>8</tpages></addata></record> |
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| ispartof | Carbohydrate polymers, 2016-06, Vol.143, p.204-211 |
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| subjects | Asymmetric flow-field-flow-fractionation Beer beta-Glucans - analysis beta-Glucans - chemistry Esters Flavoring Agents - chemistry Hordeum Hydrocolloid Hydrophobic and Hydrophilic Interactions Lauric Acids - chemistry Molar mass Viscosity |
| title | Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer |
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