Critical review of the methods of β-glucan analysis and its significance in the beer filtration process

Kupetz, M.; Procopio, Susanne; Sacher, B.; Becker, Thomas

doi:10.1007/s00217-015-2498-7

Cited by 25 publications

(11 citation statements)

References 55 publications

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“…High molecular weight b-glucan fractions have been related to viscosity increases and could lead to processing problems in the brewery, such as less brewhouse yield, slow lautering performance and filtration, as well as haze formation in beer. [5,7,[23][24][25] However, some other sources attest to the favorable influence of high molecular weight b-glucans on foam and mouthfeel. [26,27] However, as long as the b-glucans are not in a gel form, caused by shear forces, quantities of up to approximately 300 mg/l are not critical (recommended specification according to MEBAK).…”

Section: Introductionmentioning

confidence: 99%

Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics

Gastl

Kupetz

Becker

2020

Journal of the American Society of Brewing Chemists

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The malt criteria of viscosity and b-glucan are used as an integral part of routine laboratory control measures to classify the cytolytic malt modification level and to ensure good processability. To optimize separation processes in general, the main focus of barley breeding has been on intensifying the cytolytic modification level and reducing the b-glucan concentration. However, not all new malting barley varieties show good processability despite a low b-glucan content, since the effect of hemicellulose constituents such as arabinoxylan and their enzymatic hydrolysis are largely disregarded. For this reason, the aim of the present work was to investigate the individual cytolytic composition of different malting barley (malt) varieties and to point out differences in cytolytic malt parameters depending on their genetically determined modification level. Appropriate analytical possibilities for arabinoxylan determination and suitable extraction methods for cytolytic evaluation have been further shortcomings in breeding quality control. In addition, the most important cytolytic degrading enzymes have been characterized in this paper. Part one of this two-part study demonstrated that cytolytically highly modified varieties have a lower b-glucan but in consequence a higher arabinoxylan content. With regard to the activity of enzymes, the results suggested small differences in b-glucanase, but not in arabinofuranosidase and xylanase. Finally, a principal component analysis showed that most of the cytolytically highly modified barley varieties (52%) were affected by arabinoxylan. The first part of the paper confirms that while breeding progress has reduced b-glucan, arabinoxylan has become the more dominant impact factor on processability.

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Section: Introductionmentioning

confidence: 99%

Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics

Gastl

Kupetz

Becker

2020

Journal of the American Society of Brewing Chemists

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“…[21] Additionally, mannan alone does not impair filterability as the hazes observed were unfilterable. [22] Following guidelines for proteomic data interpretation, the reported proteins were observed with 95% confidence that the protein was present in the sample with the given percent sequence coverage. Protein Sim1, which is required for remodeling the cell wall during culture development, was observed at approximately 18% sequence coverage in the high haze sample.…”

Section: Discussionmentioning

confidence: 99%

Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins

Huismann¹,

Gormley²,

Dzait³

et al. 2021

Journal of the American Society of Brewing Chemists

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The use of various diagnostic techniques has been previously utilized in the assessment of a commercially available India Pale Ale with cases of sporadically occurring unfilterable haze. The results from Part 1 suggested that β-glucans and proteins were the cause of the unfilterable haze and it was postulated that cell wall mannoproteins may also be a culprit of the unfilterable beer haze. In this follow-up study, proteins from high haze and low haze beer samples were precipitated and assessed using SDS-PAGE. Polyphenol interferences observed on the SDS-PAGE indicated that protein purification and targeted analysis was required. Proteins from high haze and low haze samples were fractionated and qualitatively identified via LC-MS. A library was built from FASTA sequences of targeted yeast proteins to qualitatively analyze the high haze and low haze samples. The protein fractionation was successful at purifying and isolating proteins from high and low haze samples. Two protein peaks were observed in the high haze sample, while one protein peak was observed in the low haze sample. The targeted LC/MS analysis discovered the presence of yeast cell wall mannoproteins and flocculation proteins, particularly Flo1 and Flo9. Understanding the source of these hazes can provide an opportunity for brewers to mitigate against their formation by adjusting brewing and yeast management practices.

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“…State-of-the-art studies are available on their potential for glycaemic control in diabetes [16] or for the immune response [17,18]. Analytical methodologies to characterize β-glucans have also been thoroughly examined by some authors [19].…”

Section: Introductionmentioning

confidence: 99%

Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses

et al. 2019

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Cereal β-glucans are dietary fibres primarily found in oats and barley, and have several positive effects on health, including lowering the postprandial glucose response and the improvement of blood cholesterol levels. Cereal β-glucans have a specific combination of β-(1→4) and β-(1→3) linkages into linear long-chain polysaccharides of high molecular weight. Due to their particular structure, cereal β-glucans generate viscosity within the intestinal tract, which is thought to be the main mechanism of action responsible for their positive health effects. However, cereal grains are rarely consumed raw; at least one cooking step is generally required before they can be safely eaten. Cooking and processing methods more generally will modify the physicochemical characteristics of β-glucans, such as molecular weight, extractability and the resulting viscosity. Therefore, the health impact of β-glucans will depend not only on the dose administered, but also on the ways they are processed or converted into food products. This review aims at summarizing the different parameters that can affect β-glucans efficacy to improve glucose and lipid metabolism in humans.

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Critical review of the methods of β-glucan analysis and its significance in the beer filtration process

Cited by 25 publications

References 55 publications

Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics

Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics

Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins

Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses

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