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Spectrum of polysaccharides degradation products of ales and lager beers

Anita Van Landschoot (UGent) , Dana Vanderputten (UGent) , Ingeborg Stals (UGent) and Marc Claeyssens (UGent)
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Abstract
The saccharide spectrum, as a distribution of fractions of different molecular mass, of sixteen beers was determined by ultracentrifugation using filters with cut-offs of 1, 5, 10 and 50 kDa. The saccharide concentrations in the filtrates were determined by density measurements. The saccharide composition was examined through HPAEC-PAD. The results were compared with the values of classic features of beers. The newly developed method provides additional information of the beers and is a simple and fast tool for exploring the effect of the saccharide spectrum on the industrial characteristics. The results revealed that similar top fermentation beers and similar lager beers have different saccharide spectra.
Keywords
HPAEC-PAD, beer, Saccharides, ultracentrifugation

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Chicago
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, and Marc Claeyssens. 2005. “Spectrum of Polysaccharides Degradation Products of Ales and Lager Beers.” In Euro Food Chem XIII : Macromolecules and Their Degradation Products in Food : Physiological, Analytical and Technological Aspects, ed. Hans Steinhart, 615–618. Gesellschaft Deutscher Chemiker.
APA
Van Landschoot, Anita, Vanderputten, D., Stals, I., & Claeyssens, M. (2005). Spectrum of polysaccharides degradation products of ales and lager beers. In H. Steinhart (Ed.), Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects (pp. 615–618). Presented at the 13th European conference on Food Chemistry (Euro Food Chem XIII) : Macromolecules and their degradation products in food : physiological, analytical and technological aspects, Gesellschaft Deutscher Chemiker.
Vancouver
1.
Van Landschoot A, Vanderputten D, Stals I, Claeyssens M. Spectrum of polysaccharides degradation products of ales and lager beers. In: Steinhart H, editor. Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects. Gesellschaft Deutscher Chemiker; 2005. p. 615–8.
MLA
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, et al. “Spectrum of Polysaccharides Degradation Products of Ales and Lager Beers.” Euro Food Chem XIII : Macromolecules and Their Degradation Products in Food : Physiological, Analytical and Technological Aspects. Ed. Hans Steinhart. Gesellschaft Deutscher Chemiker, 2005. 615–618. Print.
@inproceedings{1023404,
  abstract     = {The saccharide spectrum, as a distribution of fractions of different molecular mass, of sixteen beers was determined by ultracentrifugation using filters with cut-offs of 1, 5, 10 and 50 kDa. The saccharide concentrations in the filtrates were determined by density measurements. The saccharide composition was examined through HPAEC-PAD. The results were compared with the values of classic features of beers. 
The newly developed method provides additional information of the beers and is a simple and fast tool for exploring the effect of the saccharide spectrum on the industrial characteristics. The results revealed that similar top fermentation beers and similar lager beers have different saccharide spectra.},
  author       = {Van Landschoot, Anita and Vanderputten, Dana and Stals, Ingeborg and Claeyssens, Marc},
  booktitle    = {Euro Food Chem XIII : Macromolecules and their degradation products in food : physiological, analytical and technological aspects},
  editor       = {Steinhart, Hans},
  isbn         = {9783936028324},
  keyword      = {HPAEC-PAD,beer,Saccharides,ultracentrifugation},
  language     = {eng},
  location     = {Hamburg, Germany},
  pages        = {615--618},
  publisher    = {Gesellschaft Deutscher Chemiker},
  title        = {Spectrum of polysaccharides degradation products of ales and lager beers},
  year         = {2005},
}