Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study
2020
Miaomiao Li | Jinhua Du | Yaxin Zheng
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, &beta:&ndash:glucans, and mannose polymers in wheat and barley malt beers as well as the influence on its quality. NSPs in wheat beers (1953&ndash:2923 mg/L) were higher than that in barley malt beers (1442&ndash:1756 mg/L). Arabinoxylan was the most abundant followed by arabinogalactan. In contrast to barley malt beers, wheat beers contained more mannose polymers (130&ndash:182 mg/L) than &beta:-glucan (26&ndash: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&ndash:0.66) was lower than that in barley malt beers (0.68&ndash:0.72), while the degree of polymerization (38&ndash:83) was higher (p <: 0.05) than that in barley malt beers (38&ndash:48), indicating different structures of arabinoxylan derived from barley malt and wheat malt. NSPs, especially arabinoxylan content, positively correlated (p <: 0.01) with real extract and viscosity of beers. Furthermore, wheat and barley malt beers were well separated in groups by principal component analysis.
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