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Tracking polysaccharides through the brewing process

Lookup NU author(s): Professor William WillatsORCiD

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).

Abstract

© 2018 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.

Publication metadata

Author(s): Fangel JU, Eiken J, Sierksma A, Schols HA, Willats WGT, Harholt J

Publication type: Article

Publication status: Published

Journal: Carbohydrate Polymers

Year: 2018

Volume: 196

Pages: 465-473

Print publication date: 15/09/2018

Online publication date: 22/05/2018

Acceptance date: 16/05/2018

Date deposited: 06/08/2018

ISSN (print): 0144-8617

ISSN (electronic): 1879-1344

Publisher: Pergamon Press

URL: https://doi.org/10.1016/j.carbpol.2018.05.053

DOI: 10.1016/j.carbpol.2018.05.053

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