Journal of Food Technology and Preservation

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Review Article - Journal of Food Technology and Preservation (2021) Volume 5, Issue 3

Arabinoxylans in cereal grain and beer brewing.

The non-starch polysaccharides in barley are mainly composed of Arabinoxylans and Beta-glucan. The role of Beta-glucan in the process of malting and brewing has been widely and in-depth understood by researchers, but for Arabinoxylans There is very little research. The Arabinoxylans in wort and beer is mainly derived from the water-soluble Arabinoxylans in grains. Excessive Arabinoxylans content will reduce the extraction rate, increase the viscosity of the wort, slow down the filtration rate, and shorten the filter membrane. Life span, and even cause the turbidity of the finished beer. The main purpose of this research is to investigate the content of Arabinoxylans in grain raw materials and beer. A total of 1489 samples and 33 reports were collected from 1973 to 2020. Total Arabinoxylans was observed in ten mainstream grains (2.1%-9.0%) and the minimum and maximum content of water-soluble Arabinoxylans (0.1%-2.6%) and studied the cloning and expression of xylanase in Escherichia coli and the use of xylanase to degrade Arabinoxylans, so that it can serve the needs of actual production and realize its potential industrial application prospects.

Author(s): Ziyang He, Shikai Zhang, Zhengyu Ding, Fangzhou Xu, Peng Wu*

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