Display options
Cite
Fangel JU, Eiken J, Sierksma A, et al. Tracking polysaccharides through the brewing process. Carbohydr Polym. 2018;196:465-473doi: 10.1016/j.carbpol.2018.05.053.
Fangel, J. U., Eiken, J., Sierksma, A., Schols, H. A., Willats, W. G. T., & Harholt, J. (2018). Tracking polysaccharides through the brewing process. Carbohydrate polymers, 196465-473. https://doi.org/10.1016/j.carbpol.2018.05.053
Fangel, Jonatan U, et al. "Tracking polysaccharides through the brewing process." Carbohydrate polymers vol. 196 (2018): 465-473. doi: https://doi.org/10.1016/j.carbpol.2018.05.053
Fangel JU, Eiken J, Sierksma A, Schols HA, Willats WGT, Harholt J. Tracking polysaccharides through the brewing process. Carbohydr Polym. 2018 Sep 15;196:465-473. doi: 10.1016/j.carbpol.2018.05.053. Epub 2018 May 22. PMID: 29891319.
Copy Download .nbib Format: NLM
Share it on

Carbohydr Polym. 2018 Sep 15;196:465-473. doi: 10.1016/j.carbpol.2018.05.053. Epub 2018 May 22.

Tracking polysaccharides through the brewing process.

Carbohydrate polymers

Jonatan U Fangel, Jens Eiken, Aafje Sierksma, Henk A Schols, William G T Willats, Jesper Harholt

Affiliations

  1. Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark. Electronic address: [email protected].
  2. Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark. Electronic address: [email protected].
  3. The Dutch Beer Institute, Lawickse Allee 11, 6701 AN, Wageningen, Netherlands. Electronic address: [email protected].
  4. Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708WG, Wageningen, Netherlands. Electronic address: [email protected].
  5. School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK. Electronic address: [email protected].
  6. Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, DK-1799, Copenhagen V, Denmark. Electronic address: [email protected].

PMID: 29891319 DOI: 10.1016/j.carbpol.2018.05.053

Abstract

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.

Copyright © 2018. Published by Elsevier Ltd.

Keywords: Beer; Enzymes; Glycan arrays; Malt; Polysaccharides; Wort

Publication Types