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) |
|---|---|
| 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 |
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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 journal › Article
}
TY - JOUR
T1 - Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis
AU - Thomas, Bruce R.
AU - Brandley, Brian K.
AU - Rodriguez, Raymond L.
PY - 2000
Y1 - 2000
N2 - 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.
AB - 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.
KW - β-Glucan
KW - Arabinoxylan
KW - Barley
KW - Pentosan
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=0033857815&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0033857815&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0033857815
VL - 58
SP - 124
EP - 127
JO - Journal of the American Society of Brewing Chemists
JF - Journal of the American Society of Brewing Chemists
SN - 0361-0470
IS - 3
ER -