Title: Occurrence of Arabinoxylo-oligosaccharides and Arabinogalactan Peptides in Beer
Authors: Courtin, Christophe ×
Broekaert, Willem
Swennen, Katrien
Aerts, Guido
Van Craeyveld, Valerie
Delcour, Jan #
Issue Date: 2009
Publisher: Amer soc brewing chemists inc
Series Title: Journal of the american society of brewing chemists vol:67 issue:2 pages:112-117
Abstract: Total, reducing end, and free neutral monosaccharide analyses were performed to estimate the arabinoxylan (AX) and arabinogalactan peptide (AGP) contents and AX average degree of polymerization (avDP) and arabinose substitution (avDS) of a series of commercial beers representing different beer styles. The analytical data were related to standard beer parameters. AX content was lowest in alcohol-free and light beers (0.49-0.69 g/L) and highest in strong ales (1.19-1.90 g/L) and German white beers (1.64-1.78 g/L). AX content generally correlated well with the original wort extract value of the beers. A similar trend was observed for AGP content, with overall values of 0.07-0.37 g/L. The AX avDS in the different beers was 0.49-0.66, while the AX avDP varied between 19 and 61, indicating the major fraction of these polysaccharides that ended up in the beers was extensively cleaved and present as arabinoxylo-oligosaccharides. Free xylose, arabinose, galactose, and glucose contents in the beers were 0.02-0.13, 0.02-0.11, 0.01-0.04, and 0.06-15.8 g/L, respectively. For the latter parameters, no correlation with standard beer parameters could be found.
ISSN: 0361-0470
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
Technologiecluster Bioengineering Technologie
Centre of Microbial and Plant Genetics
× corresponding author
# (joint) last author

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