Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis

Bruce R. Thomas, Brian K. Brandley, Raymond L. Rodriguez

Research output: Contribution to journalArticle

10 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)124-127
Number of pages4
JournalJournal of the American Society of Brewing Chemists
Volume58
Issue number3
StatePublished - 2000
Externally publishedYes

Fingerprint

Beer
Carbohydrates
Electrophoresis
beers
electrophoresis
Fluorescence
fluorescence
carbohydrates
Oligosaccharides
Assays
oligosaccharides
Glucans
pentosans
Naphthalene
Starch
naphthalene
Labeling
assays
glucans
Coloring Agents

Keywords

  • β-Glucan
  • Arabinoxylan
  • Barley
  • Pentosan
  • Starch

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

Cite this

Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis. / Thomas, Bruce R.; Brandley, Brian K.; Rodriguez, Raymond L.

In: Journal of the American Society of Brewing Chemists, Vol. 58, No. 3, 2000, p. 124-127.

Research output: Contribution to journalArticle

Thomas, Bruce R. ; Brandley, Brian K. ; Rodriguez, Raymond L. / Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis. In: Journal of the American Society of Brewing Chemists. 2000 ; Vol. 58, No. 3. pp. 124-127.
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