Abstract
Water-soluble arabinoxylans have been fractionated from barley and barley malt by size exclusion chromatography to obtain high molar mass arabinoxylans involved in the viscosity of wort and beer. In both cases, five fractions were obtained: AXb 1, AXb 2, AXb 3, AXb 4 and AXb 5 for barley and AXm 1, AXm 2, AXm 3, AXm 4 and AXm 5 for barley malt. For barley and malt fractions, Ara/Xyl ratio, molar mass and intrinsic viscosity decreased as their elution volume increased. M ̄ w of barley fractions were higher than that of malt fractions, attesting arabinoxylans degradation during malting. NMR and methylation studies revealed that whatever the fractions, approximately 50% of the xylose residues were un-substituted. 2,3-Xyl level decreased from AXb 1 to AXb 5 and from AXm 1 to AXm 5, whereas 3-Xyl level increased at the same time. A non negligible amount of 2-Xyl was found, this level being almost the same (6–8%) for all the fractions. AXm 1, which exhibited the highest intrinsic viscosity, (240 ml/g) was considered as an interesting fraction with regard to brewing problems. In spite of its highly branched structure, AXm 1 was easily degraded by xylanases. Evidence for the presence of ferulic acid dimers in the water-soluble arabinoxylans from barley and barley malt is provided.
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.
