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

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

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

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

Research output: Contribution to journal › Article › peer-review

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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title = "Rapid analysis of Saccharides in beer via fluorescence-assisted carbohydrate electrophoresis",

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.",

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year = "2000",

language = "English (US)",

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pages = "124--127",

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AU - Brandley, Brian K.

AU - Rodriguez, Raymond L.

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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

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JO - Journal of the American Society of Brewing Chemists

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