Arabinoxylan and fructan in the malting and brewing process

Krahl, M. E.; MÃ1⁄4ller, S.; Zarnkow, Martin; Back, Werner; Becker, Thomas

doi:10.1111/j.1757-837x.2009.00035.x

Cited by 36 publications

(36 citation statements)

References 40 publications

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“…However, contradictory results were also reported by Krahl and collaborators (2009). These authors found that the content of fructans in most of the barley samples analysed was not affected by the malting process or wort production, although a decrease in the initial amount of fructans during fermentation was observed (around 10 %) (Krahl et al 2009). In this study, differences were also reported between the different varieties analysed.…”

Section: Grain and Malt Samplesmentioning

confidence: 94%

“…This tends to slow the amount of beer processed in a brewery each day and increases production costs. In the brewing industry, soluble fibre is often believed to increase wort viscosity and thus to result in prolonged lautering and filtration time (Krahl et al 2009). Krahl and coworkers (2009) also reported that differences in viscosity might be explained by the fact that fructans in contrast to β-glucans and arabynoxylans are not a part of the cereal cell walls, but they are reserve carbohydrates.…”

Section: Grain and Malt Samplesmentioning

confidence: 99%

“…In barley, non-starch polysaccharides such as fructans might be important in determining and improving malting and brewing qualities; however, it has been also reported that insufficient degradation of non-starch polysaccharides during malting might have an adverse effect on the subsequent mashing process (Krahl et al 2009). Recently, the relationship between fructan content and DP in several barley varieties has been also reported (Nemeth et al 2014).…”

Section: Introductionmentioning

confidence: 98%

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Relationships Between Fructans Content and Barley Malt Quality

2015

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Fructans are fructose polymers derived from sucrose and like starch are naturally present in many plants as reserve carbohydrates. The aims of this study were to determine the content of fructans in both grain and malt barley samples and to examine the relationships between fructan content and malt quality parameters such as hot water extract (HWE), apparent attenuation limit (AAL) and viscosity. The relationships between fructan content and malt quality parameters were first investigated using Pearson correlations. A positive and statistically significant (p < 0.05) correlation between fructan content and HWE (r = 0.73) and a negative and statistically significant with viscosity (r = −0.45) was found; however, there was no relationship between fructan content and AAL in the malt sample set analysed. The results from this study showed that diverse barley varieties have different fructan contents in grain and corresponding malt which may determine differences in final malt quality.

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Section: Grain and Malt Samplesmentioning

confidence: 94%

Section: Grain and Malt Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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Relationships Between Fructans Content and Barley Malt Quality

2015

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“…The monomeric sugars were analyzed by HPLC fitted with a Biorad Aminex column HPX-87H at 40 °C. Gruppen et al (Gruppen, Hamer et al 1991;) developed the instruction above for analyzing AX by gas chromatography, then the AX content was calculated by equation 1 (Houben, de Ruijter et al 1997;Krahl, Müller et al 2009 The factor 0.88 was applied for the conversion of free sugar residues to anhydro sugars as present in polysaccharides (Hashimoto, Shogren et al 1987). …”

Section: Quantification Of Axmentioning

confidence: 99%

“…water and filtered. Compared to the method of Houben et al (Houben, de Ruijter et al 1997) and Krahl et al (Krahl, Müller et al 2009), the monosaccharides were analyzed by HPLC at 80 °C. Other researchers used sulphuric acid for the hydrolysis of WE-AX with small variations in time and temperature (Izydorczyk, Biliaderis et al 1991;Rattan, Izydorczyk et al 1994;Beaugrand, Reis et al 2004;Hartmann, Piber et al 2005;Carvajal-Millan, Rascón-Chu et al 2007).…”

Section: Quantification Of Axmentioning

confidence: 99%

Technological and Analytical Methods for Arabinoxylan Quantification from Cereals

Döring¹,

Jekle²,

Becker³

2015

Critical Reviews in Food Science and Nutrition

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Arabinoxylan (AX) is the major nonstarch polysaccharide contained in various types of grains. AX consists of a backbone of β1.4D-xylopyranosyl residues with randomly linked αlarabinofuranosyl units. Once isolated and included as food additive, AX affects foodstuff attributes and has positive effects on human health. AX can be classified into waterextractable and waterunextractable AX. For isolating AX out of their natural matrix, a range of methods was developed, adapted, and improved. This review presents a survey of the commonly used extraction methods for AX by the influence of different techniques. It also provides a brief overview of the structural and technological impact of AX as a dough additive. A concluding section summarizes different detection methods for analyzing and quantification AX.

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The role of ferulic acid and arabinoxylan in inducing premature yeast flocculation

Shang

Cai

et al. 2015

J. Inst. Brew.

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Premature yeast flocculation (PYF) is a universal phenomenon and has caused serious problems in the brewing industry. For brewing quality control, it is of great value to investigate the PYF factors that induce this destructive phenomenon. In the present study, two barley malts (PYF+ and PYFÀ), made from the same barley cultivar by one maltster in China, were selected for PYF factor investigations. The results showed that considerably higher amounts of the bound ferulic acid (FA), rather than arabinoxylan (AX), existed in the PYF+ wort compared with the PYFÀ wort. To better understand the role of these polysaccharides in PYF+ and PYFÀ wort, they were fractional precipitated with graded ethanol concentrations. The AX and FA contents in each fraction, as well as the molecular weight profiles and monosaccharide composition, were determined. Furthermore, the PYFÀinducing activities of each fraction were measured using a small-scale fermentation. It was found that the 40% ethanol-precipitated fraction of both the PYF+ and PYFÀ wort, and the 60% fraction from the PYF+ wort, could induce the severe PYF phenomenon when added to the PYFÀ wort. These fractions were proposed to contain PYF factors of suitable molecular weight and a sufficient amount of the polysaccharides. In addition, it was found that the bound FA in arabinoxylan behaved as an important PYF factor in barley malt. The results of this work may contribute to the further study of the PYF mechanism.

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Arabinoxylan and fructan in the malting and brewing process

Cited by 36 publications

References 40 publications

Relationships Between Fructans Content and Barley Malt Quality

Relationships Between Fructans Content and Barley Malt Quality

Technological and Analytical Methods for Arabinoxylan Quantification from Cereals

The role of ferulic acid and arabinoxylan in inducing premature yeast flocculation

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