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β-Glucans and Pentosans and their Degradation Products in Commercial Beers

2011; Wiley; Volume: 117; Issue: 1 Linguagem: Inglês

10.1002/j.2050-0416.2011.tb00452.x

2050-0416

Makoto Kanauchi, Wakana Ishikura, Charles W. Bamforth,

Polysaccharides and Plant Cell Walls

Journal of the Institute of BrewingVolume 117, Issue 1 p. 120-124 Free Access β-Glucans and Pentosans and their Degradation Products in Commercial Beers Makoto Kanauchi, Makoto Kanauchi Department of Food Management, Miyagi University, 2–2–1 Hatatate Taihaku-ku Sendai Miyagi, 982–0215 Japan.Search for more papers by this authorWakana Ishikura, Wakana Ishikura Department of Food Management, Miyagi University, 2–2–1 Hatatate Taihaku-ku Sendai Miyagi, 982–0215 Japan.Search for more papers by this authorCharles W. Bamforth, Corresponding Author Charles W. Bamforth Department of Food Science & Technology, University of California, Davis, CA 95616–8598, USA.E-mail: [email protected]Search for more papers by this author Makoto Kanauchi, Makoto Kanauchi Department of Food Management, Miyagi University, 2–2–1 Hatatate Taihaku-ku Sendai Miyagi, 982–0215 Japan.Search for more papers by this authorWakana Ishikura, Wakana Ishikura Department of Food Management, Miyagi University, 2–2–1 Hatatate Taihaku-ku Sendai Miyagi, 982–0215 Japan.Search for more papers by this authorCharles W. Bamforth, Corresponding Author Charles W. Bamforth Department of Food Science & Technology, University of California, Davis, CA 95616–8598, USA.E-mail: [email protected]Search for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2011.tb00452.xCitations: 25 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Several commercial beers have been analyzed for their content of β-glucans, pentosans and their degradation products using high performance liquid chromatography, thin layer chromatography and chemical and enzymic analysis procedures. The beers tested contained high levels of residual high molecular weight pentosan, but much less high molecular weight β-glucan. The beers also contained sizeable levels of oligosaccharides, especially trisaccharides, reflecting the incomplete degradation of polymeric materials in malting and mashing and the inability of yeast to ferment them. There is substantially more β-linked glucosyl material in beer than pentosyl substances, although the higher molecular weight of the latter probably makes it more likely to represent soluble fibre. 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