Tracking polysaccharides through the brewing process
| Autor: | Jens Eiken, Jesper Harholt, Henk A. Schols, Jonatan U. Fangel, William G.T. Willats, Aafje Sierksma |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine Polymers and Plastics Starch Glycan arrays Polysaccharide 01 natural sciences Cell wall 03 medical and health sciences chemistry.chemical_compound Mashing Polysaccharides Levensmiddelenchemie Materials Chemistry Monosaccharide VLAG chemistry.chemical_classification Food Chemistry business.industry Organic Chemistry technology industry and agriculture food and beverages Beer Pulp and paper industry Enzymes 030104 developmental biology chemistry Malt Scientific method Brewing Wort Fermentation business 010606 plant biology & botany |
| Zdroj: | Carbohydrate Polymers 196 (2018) Carbohydrate Polymers, 196, 465-473 |
| ISSN: | 0144-8617 |
| Popis: | Brewing is a highly complex stepwise process that starts with a mashing step during which starch is gelatinized and converted into oligo- and/or monosaccharides by enzymes and heat. The starch is mostly degraded and utilised during the fermentation process, but grains and hops both contain additional soluble and insoluble complex polysaccharides within their cell walls that persist and can have beneficial or detrimental effects on the brewing process. Previous studies have mostly been restricted to analysing the grain and/or malt prior to entering the brewing process, but here we track the fates of polysaccharides during the entire brewing process. To do this, we utilised a novel approach based on carbohydrate microarray technology. We demonstrate the successful application of this technology to brewing science and show how it can be utilised to obtain an unprecedented level of knowledge about the underlying molecular mechanisms at work. |
| Databáze: | OpenAIRE |
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