Non-starch polysaccharides from barley: structural features and breakdown during malting

An extraction procedure is described for the complete solubilisation and fractionation of non‐starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4‐methylmorpholine‐N‐oxide. Important structural features of the NSP are preserved with this non‐destructive procedure. The fracti...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1987, Vol.93 (3), p.202-208
Main Authors: Voragen, A.G.J, Schols, H.A, Marijs, J, Rombouts, F.M, Angelino, S.A.G.F
Format: Article
Language:English
Subjects:
4-methylmorpholine-N-oxide
arabinoxylan
Barley
Beers
beta-glucans
Biological and medical sciences
brewing industry
Fermented food industries
Food Chemistry and Microbiology
Food industries
fractionation
Fundamental and applied biological sciences. Psychology
Levensmiddelenchemie en -microbiologie
malt
malting
non-starch polysaccharides
polysaccharides
β-glucan
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Summary:An extraction procedure is described for the complete solubilisation and fractionation of non‐starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4‐methylmorpholine‐N‐oxide. Important structural features of the NSP are preserved with this non‐destructive procedure. The fractionation method enables the investigation of structural features of NSP fractions and of NSP breakdown during malting.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1987.tb04499.x