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 |
Keywords
- β-Glucan
- Arabinoxylan
- Barley
- Pentosan
- Starch
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Bioengineering
- Applied Microbiology and Biotechnology
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Cite this
Thomas, B. R., Brandley, B. K., & Rodriguez, R. L. (2000). Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis. Journal of the American Society of Brewing Chemists, 58(3), 124-127.