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)|
|Number of pages||4|
|Journal||Journal of the American Society of Brewing Chemists|
|State||Published - 2000|
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology