Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study
Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β−glucans, and mannose polymers in wheat and barley malt beers as well as the infl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/2/131 |
| _version_ | 1818287573605285888 |
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| author | Miaomiao Li Jinhua Du Yaxin Zheng |
| author_facet | Miaomiao Li Jinhua Du Yaxin Zheng |
| author_sort | Miaomiao Li |
| collection | DOAJ |
| description | Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β−glucans, and mannose polymers in wheat and barley malt beers as well as the influence on its quality. NSPs in wheat beers (1953−2923 mg/L) were higher than that in barley malt beers (1442−1756 mg/L). Arabinoxylan was the most abundant followed by arabinogalactan. In contrast to barley malt beers, wheat beers contained more mannose polymers (130−182 mg/L) than β-glucan (26−99 mg/L), indicating that more arabinoxylan, arabinogalactan, and mannose polymers came from wheat malt. The substitution degree of arabinoxylan in wheat beers (0.57−0.66) was lower than that in barley malt beers (0.68−0.72), while the degree of polymerization (38−83) was higher (<i>p</i> < 0.05) than that in barley malt beers (38−48), indicating different structures of arabinoxylan derived from barley malt and wheat malt. NSPs, especially arabinoxylan content, positively correlated (<i>p</i> < 0.01) with real extract and viscosity of beers. Furthermore, wheat and barley malt beers were well separated in groups by principal component analysis. |
| first_indexed | 2024-12-13T01:42:38Z |
| format | Article |
| id | doaj.art-062c501101e5418b8493916257766568 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T01:42:38Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-062c501101e5418b84939162577665682022-12-22T00:03:43ZengMDPI AGFoods2304-81582020-01-019213110.3390/foods9020131foods9020131Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative StudyMiaomiao Li0Jinhua Du1Yaxin Zheng2College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, ChinaNon-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β−glucans, and mannose polymers in wheat and barley malt beers as well as the influence on its quality. NSPs in wheat beers (1953−2923 mg/L) were higher than that in barley malt beers (1442−1756 mg/L). Arabinoxylan was the most abundant followed by arabinogalactan. In contrast to barley malt beers, wheat beers contained more mannose polymers (130−182 mg/L) than β-glucan (26−99 mg/L), indicating that more arabinoxylan, arabinogalactan, and mannose polymers came from wheat malt. The substitution degree of arabinoxylan in wheat beers (0.57−0.66) was lower than that in barley malt beers (0.68−0.72), while the degree of polymerization (38−83) was higher (<i>p</i> < 0.05) than that in barley malt beers (38−48), indicating different structures of arabinoxylan derived from barley malt and wheat malt. NSPs, especially arabinoxylan content, positively correlated (<i>p</i> < 0.01) with real extract and viscosity of beers. Furthermore, wheat and barley malt beers were well separated in groups by principal component analysis.https://www.mdpi.com/2304-8158/9/2/131non-starch polysaccharidesarabinoxylanarabinogalactanmannose polymersβ-glucanwheat beersbarley malt beersviscosity |
| spellingShingle | Miaomiao Li Jinhua Du Yaxin Zheng Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study Foods non-starch polysaccharides arabinoxylan arabinogalactan mannose polymers β-glucan wheat beers barley malt beers viscosity |
| title | Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study |
| title_full | Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study |
| title_fullStr | Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study |
| title_full_unstemmed | Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study |
| title_short | Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study |
| title_sort | non starch polysaccharides in wheat beers and barley malt beers a comparative study |
| topic | non-starch polysaccharides arabinoxylan arabinogalactan mannose polymers β-glucan wheat beers barley malt beers viscosity |
| url | https://www.mdpi.com/2304-8158/9/2/131 |
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