Abstract
Saccharides labeled with the dye 8-amino-1,3,6-naphthalene trisulfonic acid can be separated by electrophoresis and detected with fluorescence-assisted carbohydrate electrophoresis (FACE). Optimization of labeling time at 65°C enables same-day analysis of assay results. Oligosaccharides in beer can be identified in FACE assays based on comigration with standards (e.g., oligosaccharides derived from purified starch, β-glucan, and pentosan). A variety of beers, including lager, light, ale, porter, and stout, demonstrated distinct saccharide patterns in FACE analysis.
Original language | English (US) |
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Pages (from-to) | 124-127 |
Number of pages | 4 |
Journal | Journal of the American Society of Brewing Chemists |
Volume | 58 |
Issue number | 3 |
State | Published - 2000 |
Externally published | Yes |
Keywords
- β-Glucan
- Arabinoxylan
- Barley
- Pentosan
- Starch
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Bioengineering
- Applied Microbiology and Biotechnology