Arabinoxylans and Their Behavior During Malting and Brewing
MBAA TQ vol. 41, no. 3, 2004, pp. 248-267 |
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Peer-Reviewed Paper
A. Egi (1), R. A. Speers (1), and P. B. Schwarz (2). 1. Department of Food Science and Technology, Dalhousie University, P.O. Box 1000, Halifax, NS, Canada B3J 2X4. 2. Department of Plant Sciences, North Dakota State University, Fargo, ND.
Abstract
In comparison to beta-glucan, arabinoxylan polymer behavior in grain, malt, wort, and beer has rarely been investigated. While arabinoxylans were discovered more than 100 years ago, they have recently been implicated in filtration difficulties by brewers, especially during sterile filtration. This paper reviews our current understanding of the structure, properties, and content of cereal arabinoxylans. The enzymatic degradation of arabinoxylans and methods of their analysis are also discussed. Particular reference is made to the content and behavior of arabinoxylans during malting and brewing unit operations.
S�ntesis
A diferencia del beta-glucano, muy pocas veces se ha estudiado el comportamiento de los pol�meros de arabinoxilano en cebada malteada, mosto y cerveza. Aun cuando se descubrieron los arabinoxilanos hace 100 a�os, s�lo es ahora cuando los cerveceros los han implicado en dificultades de filtraci�n, especialmente en la filtraci�n est�ril de cerveza. Esta presentaci�n repasa los conocimientos actuales con respecto a la estructura, propiedades y contenido en cereales. Tambi�n se comenta la degradaci�n enzim�tica de los arabinoxilanos y los m�todos para su an�lisis. Se hace referencia especial al contenido y comportamiento de estos pol�meros a lo largo del malteo y el proceso cervecero.
