Abstract
This work aims to evaluate the effects of the malting process on the malt total and water-extractable (WE) arabinoxylan (AX), also considering the barley cultivar and year of cultivation. The WEAX molecular properties were characterized by high-pressure size exclusion chromatography (HPSEC) - triple detector array (TDA). Most of the barley malt WEAX showed a molecular weight over 4.0 × 105 Da with a random coil conformation. Compared to raw barley, the malts show analogous content of AX and WEAX, similar intrinsic viscosity, less rigid conformation, and higher polydispersity. The WEAX content of malt was highly and negatively related to the common quality parameters, resulting in a useful indicator of malt modification, even more representative than the total AX content. WEAX is highly positively related to the Congress wort viscosity, and thus, lautering could be more significantly affected by WEAX rather than total AX content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
