Non-starch polysaccharides from barley: structural features and breakdown during malting

An extraction procedure is described for the complete solubilisation and fractionation of non‐starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4‐methylmorpholine‐N‐oxide. Important structural features of the NSP are preserved with this non‐destructive procedure. The fracti...

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Veröffentlicht in:	Journal of the Institute of Brewing 1987, Vol.93 (3), p.202-208
Hauptverfasser:	Voragen, A.G.J, Schols, H.A, Marijs, J, Rombouts, F.M, Angelino, S.A.G.F
Format:	Artikel
Sprache:	eng
Schlagworte:	4-methylmorpholine-N-oxide arabinoxylan Barley Beers beta-glucans Biological and medical sciences brewing industry Fermented food industries Food Chemistry and Microbiology Food industries fractionation Fundamental and applied biological sciences. Psychology Levensmiddelenchemie en -microbiologie malt malting non-starch polysaccharides polysaccharides β-glucan
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Beschreibung
Zusammenfassung:	An extraction procedure is described for the complete solubilisation and fractionation of non‐starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4‐methylmorpholine‐N‐oxide. Important structural features of the NSP are preserved with this non‐destructive procedure. The fractionation method enables the investigation of structural features of NSP fractions and of NSP breakdown during malting.
ISSN:	0046-9750 2050-0416
DOI:	10.1002/j.2050-0416.1987.tb04499.x