Application of the Calcofluor Flow Injection Analysis Method for Determination of β-Glucan in Barley, Malt, Wort, and Beer

 1 ÚVODNeškrobové polysacharidy tvoří hlavní stavební složku buněčných stěn ječmene. Mezi tyto látky patří zejména arabinoxylany a ␤-glukany. Arabinoxylany (starším názvem pentosany) mají hlavní řetězec tvořen D-xylanopyranosovými jednotkami vázanými ␤-(1→4) vazbami, přičemž terminální jednotkou je ␣-L-arabinofuranosa, dále mohou obsahovat D-glukosu a někdy další minoritní jednotky. Na arabinoxylany je esterovou vazbou na C-5 zbytku arabinosy připojené na C-3 xylosy vázána ferulová kyselina [1]. ␤-glukany ječmene jsou tvořeny ␤-glykosylovými zbytky polymerizovanými ␤-(1→3) a ␤-(1→4) vazbami [2]. ␤-Glukany jsou komponentou struktury zejména stěn buněk endospermu, arabinoxylany se vyskytují hlavně v buněčných stě-nách aleuronové vrstvy. Rozpustnost neškrobových polysacharidů ve vodě obecně závisí na jejich struktuře a stupni větvení [3]. Arabinoxylany a ␤-glukany tvoří ve vodě viskózní roztoky, které negativně ovlivňují varní výtěžek při výrobě piva a z nutričního hlediska absorpci živin u hospodářských zvířat. Arabinoxylany a ␤-glukany jsou součástí tzv. potravinové vlákniny. Vzhledem k benefitu potravní vlákniny na lidské zdraví se jeví použití ječmene s vyšším obsahem neškrobových polysacharidů pro výrobu potravin jako perspektivní [4].Keywords: barley, non starch polysaccharides, functional foodNon-starch polysaccharides, namely arabinoxylans and ␤-glucans, form a principal structural component of cell walls in barley. The main chain of arabinoxylans (previously pentosans) is formed by ␤-(1→4)-linked D-xylanopyranose units with the terminal ␣-L-arabinofuranose unit, they can also contain D-glucose and sometimes also other minority units. Ferulic acid is via ester linkages of its carboxyl group linked to C-5 arabinose residues that are connected to C-3 xylose [1]. Barley ␤-glucans consist of ␤-glycosyl residues polymerized through both ␤-(1→3) and ␤-(1→4) linkages [2]. ␤-glucans are a component of the structure mainly of the cell walls of the endosperm, arabinoxylans occur mostly in cell walls of the aleuron layer. Solubility of nonstarch polysaccharides in water generally depends on their structure and degree of branching [3]. Arabinoxylans and ␤-glucans form viscous solutions in water which negatively affect beer production yield and absorption of nutrients in livestock. Arabinoxylans and ␤-glucans are a part of a so-called food fiber. Considering the beneficial effect of the food fiber on human health, use of barley with higher content of non-starch polysaccharides for food production seems to be perspective [4]. Ječmen je nejen základní vstupní surovinou výroby sladu, ale v současnosti nachází využití zejména při výrobě funkčních potravin. Pro zpracování ječmene je kritický obsah neškrobových polysacharidů, které negativně ovlivňují technologii výroby piva, proto je jejich obsah pro toto zpracování požadován co nejnižší. Neškrobové polysacharidy jsou však součástí dietetické vlákniny, pro výrobu funkčních potravin je proto jejich vyšší obsah žádoucí. Mezi hlavní neškrobové polysacharidy zrna ječmene patří ...

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“…For the determination, a modified flow injection analysis (FIA) with a spectrofluorimetric detection was used [6].…”

Section:  2 Materials and Methodsmentioning

confidence: 99%

“…Pro stanovení byla použita modifikovaná metoda průtokové injekční analýzy (FIA) se spektrofluorimetrickou detekcí [6].…”

Section:  2 Materiál a Metodyunclassified

Non-starch polysaccharides in the set of spring barley varieties.

Macháň¹,

Ehrenbergerová²,

Климова³

et al. 2011

Kvasny Prum

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“…The β-glucan content was determined as previously reported (Aastrup andJørgensen 1988, Switala et al 1989) with minor modifications. Distilled water (750 µl) was added to 25 mg of the milled sample in a 1.5 ml screw cap centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

Accumulation and Degradation of Two Functional Constituents, GABA and .BETA.-Glucan, and Their Varietal Differences in Germinated Barley Grains

et al. 2007

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The changes in the contents of two functional constituents, γ-aminobutyric acid (GABA) and (1→3)(1→4)-β-D-glucans (β-glucan), during germination were investigated in two malting barley varieties in order to determine the optimal conditions for accumulation and degradation of these constituents in dried barley grains after germination treatment. A time-course analysis during germination treatment revealed that the content of GABA remarkably increased in the 48 hour imbibition process and decreased in the subsequent germination process. On the other hand, β-glucan, which is known to be decomposed during malting, did not undergo substantial degradation after the 48 hour imbibition process. These findings thus indicated that it is possible to produce germinated barley grains containing these functional constituents at high levels by optimal germination treatment. A total of 43 barley varieties were surveyed for the GABA and β-glucan contents in germinated grains. Our results also indicated that there were varietal differences in the content of each ingredient. A waxy starch variety in which the contents of both β-glucan and GABA were higher than those in the other barley varieties tested, could become a promising source of the two functional constituents.

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“…The b-glucan concentration was determined by flow injection analysis 1,13,14,24 . Germinative energy 25 and germination index 25 were measured prior to malting.…”

Section: Andevpi] Erep]wiwmentioning

confidence: 99%

Effect of the Malting Barley Variety (Hordeum vulgareL) on Fermentability¹

Gunkel¹,

Voetz

Rath

2002

Journal of the Institute of Brewing

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The influence of the malting barley genotype on the apparent attenuation limit (AAL) was investigated. The AAL level correlated closely with the maltose concentration in the wort but was not affected by other fermentable sugars or by the total carbohydrate content. The chemical composition, modification, amylolytic enzyme activities and several starch properties of selected malts were studied in detail. Variations in the maltose concentration could almost solely be traced back to genotype-dependent disparities of ␤-amylase thermostability. These differences are due to interallelic polymorphisms of the ␤-amylase gene and are easily detected by PCR. Hence, PCR primers offer remarkable prospects for breeding barley on the basis of a marker-assisted selection (MAS). Key words: Apparent attenuation limit, ␤-amylase, ␤-amylase thermostability, barley breeding, carbohydrates, fermentability, maltose. -2863(9'8-32In recent decades, malting barley breeding work has led to a considerable improvement in extract yield and modification. However, the extract yields currently attainable appear to be limited by the structure and chemical composition of the grain. Further attempts to enhance the extract may deteriorate barley quality, for example by an increased susceptibility to fungal attack caused by split husks. Efforts to improve malt quality are therefore intended to focus on increasing quality features of extract and thus its fermentability. The high heredity of the apparent attenuation limit (AAL) provides a good precondition for successful breeding work. However, the genetic basis of different AALs must first be unravelled.Expressing the percentage decline of 'extract' after complete fermentation, the AAL is intended to give information about the yield of fermentable sugars in the wort. It can be influenced by several factors as follows.A lack of extract and/or fermentable sugars in the wort can be due to a poor malt modification. If cell wall components and storage proteins are not sufficiently hydrolysed throughout the endosperm during malting, starch kernels will remain well embedded within the protein matrix and the interior of endosperm cell walls 23 . In this state, the granules gelatinise incompletely during mashing 23 and, hence, are less accessible for amylolytic enzymes 20 . A clear relationship between malt modification and the AAL could undoubtedly be confirmed both on a laboratory scale 11 and in brewing practice 12 . Differences in the extent of starch hydrolysis during mashing can also be affected by the starch itself. It has been ascertained that higher gelatinisation temperatures lead to a lower concentration of fermentable sugars in the wort 27 . This is obviously due to the ␤-amylase, as complete starch gelatinisation occurs at temperatures, where thermal inactivation of that enzyme has already occurred 27 . The ␤-amylase releases maltose from the non-reducing ends of ␣-1,4-linked poly-and oligoglucans 31 and is therefore considered essential for starch degradation during mashing. Both the characteris...

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Application of the Calcofluor Flow Injection Analysis Method for Determination of β-Glucan in Barley, Malt, Wort, and Beer

Cited by 23 publications

References 16 publications

Non-starch polysaccharides in the set of spring barley varieties.

Non-starch polysaccharides in the set of spring barley varieties.

Accumulation and Degradation of Two Functional Constituents, GABA and .BETA.-Glucan, and Their Varietal Differences in Germinated Barley Grains

Effect of the Malting Barley Variety (Hordeum vulgareL) on Fermentability¹

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Application of the Calcofluor Flow Injection Analysis Method for Determination of β-Glucan in Barley, Malt, Wort, and Beer

Cited by 23 publications

References 16 publications

Non-starch polysaccharides in the set of spring barley varieties.

Non-starch polysaccharides in the set of spring barley varieties.

Accumulation and Degradation of Two Functional Constituents, GABA and .BETA.-Glucan, and Their Varietal Differences in Germinated Barley Grains

Effect of the Malting Barley Variety (Hordeum vulgareL) on Fermentability1

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Effect of the Malting Barley Variety (Hordeum vulgareL) on Fermentability¹