Abstract
Abstract The water-extractable and total arabinoxylan contents of six barley malts varied between 0·49–0·69% (all analytical data expressed as a proportion of dry malt) and 6·40–6·93% respectively. Centrifuged wort arabinoxylan (0·62–0·93%) represented 10 to 14% of the total barley malt arabinoxylan. During brewing some monomeric arabinose (ara) (0·02–0·03%) and xylose (xyl) (0·03–0·06%) were released. There was a linear relationship (R2= 0·65;n= 6) between the centrifuged wort arabinoxylan contents and endoxylanase activities in the malts as well as between the levels of arabinoxylan solubilised during brewing and the endoxylanase activities of malts (R2= 0·88;n= 6). The levels of monomeric xyl released during brewing were also related in a linear way (R2= 0·92;n= 6) to the β- d -xylosidase activities. The levels of monomeric ara released were not directly related to α- l -arabinofuranosidase activities (R2= 0·28;n= 6).
Published Version
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