ARABINOXYLAN AND ARABINOXYLAN HYDROLYZING ACTIVITIES IN BARLEY MALTS AND WORTS DERIVED FROM THEM

Citation
W. Debyser et al., ARABINOXYLAN AND ARABINOXYLAN HYDROLYZING ACTIVITIES IN BARLEY MALTS AND WORTS DERIVED FROM THEM, Journal of cereal science, 26(1), 1997, pp. 67-74
Citations number
31
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
07335210
Volume
26
Issue
1
Year of publication
1997
Pages
67 - 74
Database
ISI
SICI code
0733-5210(1997)26:1<67:AAAHAI>2.0.ZU;2-W
Abstract
The water-extractable and total arabinoxylan contents of su: bar ley m alts varied between 0.49-0.69% (all analytical data expressed as a pro portion of dry malt) and 6.40-6.93% respectively. Centrifuged wort ara binoxylan (0.62-0.93%) represented 10 to 14% of the total barley malt arabinoxylan. During brewing some monomeric arabinose (ara) (0.02-0.03 %) and xylose (xyl) (0.03-0.06%) were released. There was a linear rel ationship (R-2 = 0.65; n = 6) between the centrifuged wort arabinoxyla n contents and endoxylanase activities in the malts as well as between the levels of arabinoxylan solubilised during brewing and the endoxyl anase activities of malts (R-2 = 0.88; n = 6). The levels of monomeric xyl released during brewing were also related in a linear way (R-2 = 0.92; n = 6) to the beta-D-xylosidase activities. The levels of monome ric ara released were not directly related to alpha-L-arabinofuranosid ase activities (R-2 = 0.28; n = 6). (C) 1997 Academic Press Limited.