NON-STARCH POLYSACCHARIDES FROM BARLEY: STRUCTURAL FEATURES AND BREAKDOWN DURING MALTING
Open Access
- 6 May 1987
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 93 (3) , 202-208
- https://doi.org/10.1002/j.2050-0416.1987.tb04499.x
Abstract
An extraction procedure is described for the complete solubilisation and fractionation of non-starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4-methylmorpholine-N-oxide. Important structural features of the NSP are preserved with this non-destructive procedure. The fractionation method enables the investigation of structural features of NSP fractions and of NSP breakdown during malting.Keywords
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