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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 2
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Original Articles

Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer

Christophe M. CourtinLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, BelgiumCorrespondence[email protected]
,
Willem F. BroekaertLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, Belgium
,
Katrien SwennenLaboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFORCE), K. U. Leuven, Leuven, Belgium
,
Guido AertsLaboratory of Enzyme and Brewing Technology, KaHo St.-Lieven, Gent, Belgium
,
Valerie Van CraeyveldLaboratory of Food Chemistry and Biochemistry and LFORCE, K. U. Leuven, Leuven, Belgium
&
Jan A. DelcourLaboratory of Food Chemistry and Biochemistry and LFORCE, K. U. Leuven, Leuven, Belgium
Pages 112-117 | Published online: 01 Feb 2018

Citations (14)

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Marta S. Izydorczyk, Ana Badea & Aaron D. Beattie. (2023) Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes. Journal of the American Society of Brewing Chemists 81:2, pages 299-307.
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Joshua E. S. J. Reid, Gleb E. Yakubov & Stephen J. Lawrence. (2022) Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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WillemF. Broekaert, ChristopheM. Courtin, Kristin Verbeke, Tom Van de Wiele, Willy Verstraete & JanA. Delcour. (2011) Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides. Critical Reviews in Food Science and Nutrition 51:2, pages 178-194.
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M. Krahl, M. Zarnkow, W. Back & T. Becker. (2010) Determination of the Influence of Malting Parameters on the Water-Extractable Arabinoxylan Content of Wheat (Triticum Aestivum), Rye (Secale cereale), and Spelt Wheat (Triticum aestivum spp. spelta). Journal of the American Society of Brewing Chemists 68:1, pages 34-40.
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Articles from other publishers (10)

P. Michiels, N. Delputte, W. Debyser, N.A. Langenaeken & C.M. Courtin. (2023) The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts. Carbohydrate Polymers 306, pages 120597.
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Marina Rigling, Fabienne Heger, Maria Graule, Zhibin Liu, Chen Zhang, Li Ni & Yanyan Zhang. (2022) A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius. Molecules 27:8, pages 2503.
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Andrea Fuso, Davide Risso, Ginevra Rosso, Franco Rosso, Federica Manini, Ileana Manera & Augusta Caligiani. (2021) Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical Review. Foods 10:6, pages 1197.
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Sofie Leys, Yamina De Bondt, Geertrui Bosmans & Christophe M. Courtin. (2020) Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study. Food Chemistry 325, pages 126828.
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Niels A. Langenaeken, David P. De Schutter & Christophe M. Courtin. (2020) Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. Carbohydrate Polymers 239, pages 116257.
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Miaomiao Li, Jinhua Du & Yaxin Zheng. (2020) Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study. Foods 9:2, pages 131.
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Niels A. Langenaeken, Charlotte F. De Schepper, David P. De Schutter & Christophe M. Courtin. (2019) Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing. Food Chemistry 295, pages 138-146.
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Tung Pham, Keat Teoh, Brett Savary, Ming-Hsuan Chen, Anna McClung & Sun-Ok Lee. (2017) In Vitro Fermentation Patterns of Rice Bran Components by Human Gut Microbiota. Nutrients 9:11, pages 1237.
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Audrey Rivière, Marija Selak, David Lantin, Frédéric Leroy & Luc De Vuyst. (2016) Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut. Frontiers in Microbiology 7.
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M. Krahl, S. Müller, M. Zarnkow, W. Back & T. Becker. (2009) Arabinoxylan and fructan in the malting and brewing process. Quality Assurance and Safety of Crops & Foods 1:4, pages 246-255.
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