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Characterization of the molar mass distribution of macromolecules in beer for different mashing processes using asymmetric flow field-flow fractionation (AF4) coupled with multiple detectors

Choi, Jaeyeong; Zielke, Claudia LU ; Nilsson, Lars LU and Lee, Seungho LU (2017) In Analytical and Bioanalytical Chemistry
Abstract

The macromolecular composition of beer is largely determined by the brewing and the mashing process. It is known that the physico-chemical properties of proteinaceous and polysaccharide molecules are closely related to the mechanism of foam stability. Three types of “American pale ale” style beer were prepared using different mashing protocols. The foam stability of the beers was assessed using the Derek Rudin standard method. Asymmetric flow field-flow fractionation (AF4) in combination with ultraviolet (UV), multiangle light scattering (MALS) and differential refractive index (dRI) detectors was used to separate the macromolecules present in the beers and the molar mass (M) and molar mass distributions (MD) were determined.... (More)

The macromolecular composition of beer is largely determined by the brewing and the mashing process. It is known that the physico-chemical properties of proteinaceous and polysaccharide molecules are closely related to the mechanism of foam stability. Three types of “American pale ale” style beer were prepared using different mashing protocols. The foam stability of the beers was assessed using the Derek Rudin standard method. Asymmetric flow field-flow fractionation (AF4) in combination with ultraviolet (UV), multiangle light scattering (MALS) and differential refractive index (dRI) detectors was used to separate the macromolecules present in the beers and the molar mass (M) and molar mass distributions (MD) were determined. Macromolecular components were identified by enzymatic treatments with β-glucanase and proteinase K. The MD of β-glucan ranged from 106 to 108 g/mol. In addition, correlation between the beer’s composition and foam stability was investigated (increased concentration of protein and β-glucan was associated with increased foam stability).

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Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
epub
subject
keywords
Asymmetric flow field-flow fractionation (AF4), Beer, Enzymatic treatment, Macromolecules, Mashing, Protein aggregates, β-glucan
in
Analytical and Bioanalytical Chemistry
pages
8 pages
publisher
Springer
external identifiers
  • scopus:85019185346
  • wos:000404906800006
ISSN
1618-2642
DOI
10.1007/s00216-017-0393-8
language
English
LU publication?
yes
id
dd5cf7e4-64ca-41a0-8138-6cf82bc33dd2
date added to LUP
2017-05-30 08:06:28
date last changed
2017-09-18 11:37:59
@article{dd5cf7e4-64ca-41a0-8138-6cf82bc33dd2,
  abstract     = {<p>The macromolecular composition of beer is largely determined by the brewing and the mashing process. It is known that the physico-chemical properties of proteinaceous and polysaccharide molecules are closely related to the mechanism of foam stability. Three types of “American pale ale” style beer were prepared using different mashing protocols. The foam stability of the beers was assessed using the Derek Rudin standard method. Asymmetric flow field-flow fractionation (AF4) in combination with ultraviolet (UV), multiangle light scattering (MALS) and differential refractive index (dRI) detectors was used to separate the macromolecules present in the beers and the molar mass (M) and molar mass distributions (MD) were determined. Macromolecular components were identified by enzymatic treatments with β-glucanase and proteinase K. The MD of β-glucan ranged from 10<sup>6</sup> to 10<sup>8</sup> g/mol. In addition, correlation between the beer’s composition and foam stability was investigated (increased concentration of protein and β-glucan was associated with increased foam stability).</p>},
  author       = {Choi, Jaeyeong and Zielke, Claudia and Nilsson, Lars and Lee, Seungho},
  issn         = {1618-2642},
  keyword      = {Asymmetric flow field-flow fractionation (AF4),Beer,Enzymatic treatment,Macromolecules,Mashing,Protein aggregates,β-glucan},
  language     = {eng},
  month        = {05},
  pages        = {8},
  publisher    = {Springer},
  series       = {Analytical and Bioanalytical Chemistry},
  title        = {Characterization of the molar mass distribution of macromolecules in beer for different mashing processes using asymmetric flow field-flow fractionation (AF4) coupled with multiple detectors},
  url          = {http://dx.doi.org/10.1007/s00216-017-0393-8},
  year         = {2017},
}