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

Makoto Kanauchi; Wakana Ishikura; Charles W. Bamforth

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

机译：商业啤酒中的β-葡聚糖和戊聚糖及其降解产物

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Several commercial beers have been analyzed for their content of β-glucans, pentosans and their degradation products using high performance liquid chromatography, thin layer chromatog-raphy and chemical and enzymic analysis procedures. The beers tested contained high levels of residual high molecular weight pentosan, but much less high molecular weight P-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 glu-cosyl material in beer than pentosyl substances, although the higher molecular weight of the latter probably makes it more likely to represent soluble fibre. In respect of fibre claims for the beers examined, even for the beer containing the least pentosan, it seems that less than a litre of the product would afford sufficient material.

机译：使用高效液相色谱法，薄层色谱法以及化学和酶学分析方法，已经对几种商业啤酒的β-葡聚糖，戊聚糖及其降解产物进行了分析。所测试的啤酒含有高含量的残留高分子量戊聚糖，而高分子量的P-葡聚糖则少得多。啤酒还含有大量的寡糖，尤其是三糖，反映了麦芽和糖化中聚合材料的不完全降解以及酵母无法发酵它们。与戊糖基物质相比，啤酒中的β-连接的葡萄糖基糖基物质要多得多，尽管后者的较高分子量可能使其更可能代表可溶性纤维。关于所检查的啤酒的纤维要求，即使对于戊聚糖含量最少的啤酒，似乎少于一升的产品也能提供足够的材料。

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来源
《Journal of the Institute of Brewing》 |2011年第1期|p.120-124|共5页
作者
Makoto Kanauchi; Wakana Ishikura; Charles W. Bamforth;
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作者单位

Department of Food Management, Miyagi University, 2-2-1 Hata-tate Taihaku-ku Sendai Miyagi, 982-0215 Japan;

Department of Food Management, Miyagi University, 2-2-1 Hata-tate Taihaku-ku Sendai Miyagi, 982-0215 Japan;

Department of Food Science & Technology, University of Califor-nia, Davis, CA 95616-8598, USA;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
beer; beta-glucan; carbohydrate; oligosaccharides; pentosan;

机译：啤酒;β-葡聚糖;糖类;寡糖;戊聚糖;

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

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