Effects of wheat malt and mashing process on non-starch polysaccharides in wheat beer
Main Article Content
Keywords
Mashing, non-starch polysaccharides, wheat beer, wheat malt, wort
Abstract
Non-starch polysaccharides (NSPs), key components of grain cell walls, serve as a primary source of soluble dietary fiber in beer. They play essential roles in brewing processes, influencing beer quality and contributing to health in humans. We explore changes in NSPs during brewing and their influence on beer quality. We investigated the effects of wheat malt and the mashing process on the composition and molecular characteristics of NSPs in both wort and wheat beer. The concentration of NSPs in wort increased from 1,502 mg/L to 2,431 mg/L with the addition of wheat malt, and was influenced by the resting time at 43°C, ultimately decreasing to 1,354–2,056 mg/L in the final wheat beer. Arabinoxylan (AX) was the most abundant NSP, followed by arabinogalactan (AG), mannose polymers (MP), and β-glucan. Molecular weight segments of 24.0–24.5 kDa, 6.8–7.2 kDa, and 76.5–86.8 kDa accounted for 40.9–46.7%, 18.1–23.1%, and 16.1–20.8% of NSPs in wort, respectively. These distributions varied during the mashing process but remained largely consistent in the final wheat beer. The levels of NSPs and AX in wort and wheat beer are primarily determined by wheat malt and are influenced by the mashing process, during which NSPs are decomposed into molecules with specific molecular weights. These findings provide valuable insights for regulating the content and molecular structure of soluble dietary fiber in beer, enabling control over its impact on beer quality through adjustments to the mashing process.
References
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Buksa, K. and Krystyjan, M., 2019. Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process. Food Chemistry 287: 176–185. https://doi.org/10.1016/j.foodchem.2019.02.077
Buksa, K., Łakomy, A., Nowotna, A. and Krystyjan, M., 2018. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process. Food Chemistry 253: 156–163. https://doi.org/10.1016/j.foodchem.2018.01.153
Cao, W., Baumert, J.L. and Downs, M.L., 2020. Compositional and immunogenic evaluation of fractionated wheat beers using mass spectrometry. Food Chemistry 333: 127379. https://doi.org/10.1016/j.foodchem.2020.127379
Carvalho, D.O. and Guido, L.F., 2022. A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles. Food Chemistry 372: 131093. https://doi.org/10.1016/j.foodchem.2021.131093
Chen, X., Wang, Y., Shen, M., Yu, Q., Chen, Y., Huang, L. and Xie, J., 2021. The water soluble non-starch polysaccharides from natural resources against excessive oxidative stress: a potential health-promoting effect and its mechanisms. International Journal of Biological Macromolecules 171: 320–330. https://doi.org/10.1016/j.ijbiomac.2021.01.022
Comino, P., Collins, H., Lahnstein, J. and Gidley, M.J., 2016. Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fiber. Journal of Food Engineering 169: 228–237. https://doi.org/10.1016/j.jfoodeng.2015.08.037
Du, B., Meenu, M., Liu, H. and Xu, B., 2019. A concise review on the molecular structure and function relationship of beta-glucan. International Journal of Molecular Science 20: 4032. https://doi.org/10.3390/ijms20164032
Englyst, H.N. and Cummings, J.H., 1984. Simplified method for the measurement of total non-starch polysaccharides by gas–liquid chromatography of constituent sugars as alditol acetates. Analyst 109: 937–942. https://doi.org/10.1039/AN9840900937
Faltermaier, A., Waters, D., Becker, T., Arendt, E. and Gastl, M., 2014. Common wheat (Triticum aestivum L.) and its use as a brewing cereal—a review. Journal of Institute of Brewing 120: 1–15. https://doi.org/10.1002/jib.107
Fang, W., Jin, M., Qi, W., Kong, C., Song, G., Peng, W. and Wang, Y., 2024. Caffeic acid combined with arabinoxylan or β-glucan attenuates diet-induced obesity in mice via modulation of gut microbiota and metabolites. International Journal of Biological Macromolecules 268: 131683. https://doi.org/10.1016/j.ijbiomac.131683
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Han, J.Y., 2000. Structural characteristics of arabinoxylan in barley, malt, and beer. Food Chemistry 70: 131–138. https://doi.org/10.1016/S0308-8146(00)00075-3
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X. and Zhang, C., 2022. Effects of dietary fiber on human health. Food Science and Human Wellness 11(1): 1–10. https://doi.org/10.1016/j.fshw.2021.07.001
Hernández-Pinto, F.J., Miranda-Medina, J.D., Natera-Maldonado, A., Vara-Aldama, Ó., Ortueta-Cabranes, M.P., Jorge, A. Mercado-Pardiño, V., El-Aidie, S.A.M., Siddiqui, S.A. and Castro-Muñoz, R., 2024. Arabinoxylans: a review on protocols for their recovery, functionalities and roles in food formulations. International Journal of Biological Macromolecules 259: 129309. https://doi.org/10. 1016/j.ijbiomac.2024.129309
Hu, X., Jin, Y. and Du, J., 2019. Differences in protein content and foaming properties of cloudy beers based on wheat malt content. Journal of Institute of Brewing 125: 235–241. https://doi.org/10.1002/jib.550
Huang, Z., Wang, J.J., Chen, Y., Wei, N., Hou, Y., Bai, W. and Hu, S.Q., 2020. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities. Food Chemistry 317: 126452. https://doi.org/10.1016/j.foodchem.2020.126452
Kanauchi, M., Ishikura, W. and Bamforth, C.W., 2011. β-Glucans and pentosans and their degradation products in commercial beers. Journal of Institute of Brewing 117: 120–124. https://doi.org/10.1002/j.2050-0416.2011.tb00452.x
Krahl, M., Müller, S., Zarnkow, M., Back, W. and Becker, T., 2009. Arabinoxylan and fructan in the malting and brewing process. Quality Assurance and Safety of Crops and Foods 1: 246–255. https://doi.org/10.1111/j.1757-837X.2009.00035.x
Krebs, G., Muller, M., Becker, T. and Gastl, M., 2019. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Research International 116: 508–517. https://doi.org/10.1016/j.foodres.2018.08.067
Langenaeken, N.A., De Schutter, D.P. and Courtin, C.M., 2020. Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. Carbohydrate Polymers 239: 116257. https://doi.org/10.1016/j.carbpol.2020.116257
Li, M., Du, J., Han, Y., Li, J., Bao, J. and Zhang, K., 2019. Non-starch polysaccharides in commercial beers on China market: Mannose polymers content and its correlation with beer physicochemical indices. Journal of Food Composition and Analysis 79: 122–127. https://doi.org/10.1016/j.jfca.2019.03.015
Li, M., Du, J. and Zhang, K., 2020a. Profiling of carbohydrates in commercial beers and their influence on beer quality. Journal of Science of Food and Agriculture 100: 3062–3070. https://doi.org/10.1002/jsfa.10337
Li, M., Du, J. and Zhang, Y., 2020b. Non-starch polysaccharides in wheat beers and barley malt beers: a comparative study. Foods 9: 131. https://doi.org/10.3390/foods9020131
Loosveld, A.M.A., Grobet, P.J. and Delcour, J.A., 1997. Contents and structural features of water-extractable arabinogalactan in wheat flour fractions. Journal of Agricultural and Food Chemistry 45: 1998–2002. https://doi.org/10.1021/jf960901k
Lu, J. and Li, Y., 2006. Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt. Food Chemistry 98: 164–170. https://doi.org/10.1016/j.foodchem.2005.05.060
Marconi, O., Tomasi, I., Dionisio, L., Perretti, G. and Fantozzi, P., 2014. Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Food Research International 64: 677–682. https://doi.org/10.1016/j.foodres.2014.07.035
Michiels, P., Debyser, W., De Sutter, W., Langenaeken, N.A., Rouck, G.D. and Courtin, C.M., 2024a. Enhancing the mouthfeel of non-alcoholic beers: the influence of dextrin and arabinoxylan on perceived viscosity and body. Food Hydrocolloids 159: 110642. https://doi.org/10.1016/j.foodhyd.2024.110642
Michiels, P., Debyser, W., Langenaeken, N.A. and Courtin, C.M., 2024b. Impact of barley selection and mashing profile on the arabinoxylan content and structure in beer. International Journal of Biological Macromolecules 280: 136031. https://doi.org/10.1016/j.ijbiomac.2024.136031
Niu, C., Han, Y., Wang, J., Zheng, F., Liu, C., Li, Y. and Li, Q., 2018. Malt derived proteins: effect of protein Z on beer foam stability. Food Bioscience 25: 21–27. https://doi.org/10.1016/j.fbio.2018.07.003
Paula, B.P., Souza Lago, H., Firmino, L., Fernandes Lemos Júnior, W.J., Ferreira Dutra Corrˆea, M., Fioravante Guerra, A., Signori Pereira, K. and Zarur Coelho, M.A., 2021. Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. Food Science & Technology 135: 110233. https://doi.org/10.1016/j.lwt.2020.110233
Rakhmanberdyeva, R.K., Shashkov, A.S., Bobakulov, K.M., Azizov, D.Z., Malikova, M.K. and Ogay, D.K., 2021. The structure and prebiotic activity of arabinogalactan from Ferula Kuhistanica. Carbohydrate. Research 505: 108342. https://doi.org/10.1016/j.carres.2021.108342
Repin, N., Cui, S.W. and Goff, H.D., 2018. Rheological behavior of dietary fiber in simulated small intestinal conditions. Food Hydrocolloids 76: 216–225. https://doi.org/10.1016/j.foodhyd.2016.10.033
Sadosky, P., Schwarz, P.B. and Horsley, R.D., 2002. Effect of arabinoxylans, β-glucans, and dextrins on the viscosity and membrane filterability of a beer model solution. Journal of American Society of Brewing Chemists 60: 153–162. https://doi.org/10.1094/ASBCJ-60-0153
Schwarz, P.B. and Han, J.Y., 1995. Arabinoxylan content of commercial beers. Journal of American Society of Brewing Chemists 53: 157–159. https://doi.org/10.1094/ASBCJ-53-0157
Song, Z., Li, M., Du, J. and Zhang, K., 2021. Effects of wort preparing parameters on the composition of soluble dietary fiber in wheat beer. International Food Research Journal 28: 1245–1256. https://doi.org/10.47836/ifrj.28.6.16
Song, Z., Li, M., Du, J. and Zhang, K., 2022. Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties. Food Bioscience 47: 101780. https://doi.org/10.1016/j.fbio.2022.101780
Sungurtas, J., Swanston, J.S., Davies, H.V. and Mc Dougall, G.J., 2004. Xylan-degrading enzymes and arabinoxylan solubilization in barley cultivars of differing malting quality. Journal. of Cereal Science. 39: 273–281. https://doi.org/10.1016/j.jcs.2003.11.001
Tian, L., Scholte, J., Scheurink, A.J.W., Van Den Berg, M., Bruggeman, G., Bruininx, E., De Vos, P., Schols, H.A. and Gruppen, H., 2019. Effect of oat and soybean rich in distinct non-starch polysaccharides on fermentation, appetite regulation and fat accumulation in rat. International Journal of Biological Macromolecules 140: 515–521. https://doi.org/10.1016/j.ijbiomac.2019.08.032
Wang, J., Bai, J., Fan, M., Li, T., Li, Y., Qian, H., Wang, L., Zhang, H., Qi, X. and Rao, Z., 2020. Cereal-derived arabinoxylans: structural features and structure-activity correlations. Trends in Food Science and Technology 96: 157–165. https://doi.org/10.1016/j.tifs.2019.12.016
Xiao, M., Jia, X., Kang, J., Liu, Y., Zhang, J., Jiang, Y., Liu, G., Cui, S.W. and Guo, Q., 2023. Unveiling the breadmaking transformation: structural and functional insights into Arabinoxylan. Carbohydrate Polymers 350: 121845. https://doi.org/10.1016/j.carbpol.2024.121845
Xu, J., Li, Y., Zhao, Y., Wang, D. and Wang, W., 2021. Influence of antioxidant dietary fiber on dough properties and bread qualities: a review. Journal of Functional Foods. 80: 104434. https://doi.org/10.1016/j.jff.2021.104434
Yu, W.W., Zhai, H.L., Xia, G.B., Tao, K.Y., Li, C., Yang, X.Q. and Li, L.H., 2020. Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends in Food Science and Technology 105: 296–307. https://doi.org/10.1016/j.tifs.2020.09.010
Zannini, E., Núñez, Á.B., Sahin, A.W. and Arendt, E.K., 2022. Arabinoxylans as functional food ingredients: a review. Foods. 11: 1026. https://doi.org/10.3390/foods11071026
Almaguer, C., Kollmannsberger, H., Gastl, M. and Becker, T., 2024. Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts. Food Research International 196: 114965. https://doi.org/10.1016/j.foodres.2024.114965
Böhm, N. and Kulicke, W.M., 1999. Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation. Carbohydrate Research 315: 302–311. https://doi.org/10.1016/S0008-6215(99)00036-1
Boukid, F., 2024. Comprehensive review of barley dietary fibers with emphasis on arabinoxylans. Bioactive Carbohydrates and Dietary Fibre 31: 100410. https://doi.org/10.1016/j.bcdf.2024.100410
Buksa, K. and Krystyjan, M., 2019. Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process. Food Chemistry 287: 176–185. https://doi.org/10.1016/j.foodchem.2019.02.077
Buksa, K., Łakomy, A., Nowotna, A. and Krystyjan, M., 2018. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process. Food Chemistry 253: 156–163. https://doi.org/10.1016/j.foodchem.2018.01.153
Cao, W., Baumert, J.L. and Downs, M.L., 2020. Compositional and immunogenic evaluation of fractionated wheat beers using mass spectrometry. Food Chemistry 333: 127379. https://doi.org/10.1016/j.foodchem.2020.127379
Carvalho, D.O. and Guido, L.F., 2022. A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles. Food Chemistry 372: 131093. https://doi.org/10.1016/j.foodchem.2021.131093
Chen, X., Wang, Y., Shen, M., Yu, Q., Chen, Y., Huang, L. and Xie, J., 2021. The water soluble non-starch polysaccharides from natural resources against excessive oxidative stress: a potential health-promoting effect and its mechanisms. International Journal of Biological Macromolecules 171: 320–330. https://doi.org/10.1016/j.ijbiomac.2021.01.022
Comino, P., Collins, H., Lahnstein, J. and Gidley, M.J., 2016. Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fiber. Journal of Food Engineering 169: 228–237. https://doi.org/10.1016/j.jfoodeng.2015.08.037
Du, B., Meenu, M., Liu, H. and Xu, B., 2019. A concise review on the molecular structure and function relationship of beta-glucan. International Journal of Molecular Science 20: 4032. https://doi.org/10.3390/ijms20164032
Englyst, H.N. and Cummings, J.H., 1984. Simplified method for the measurement of total non-starch polysaccharides by gas–liquid chromatography of constituent sugars as alditol acetates. Analyst 109: 937–942. https://doi.org/10.1039/AN9840900937
Faltermaier, A., Waters, D., Becker, T., Arendt, E. and Gastl, M., 2014. Common wheat (Triticum aestivum L.) and its use as a brewing cereal—a review. Journal of Institute of Brewing 120: 1–15. https://doi.org/10.1002/jib.107
Fang, W., Jin, M., Qi, W., Kong, C., Song, G., Peng, W. and Wang, Y., 2024. Caffeic acid combined with arabinoxylan or β-glucan attenuates diet-induced obesity in mice via modulation of gut microbiota and metabolites. International Journal of Biological Macromolecules 268: 131683. https://doi.org/10.1016/j.ijbiomac.131683
Fincher, G.B. and Stone, B.A., 1974. A water-soluble arabinogalactan-peptide from wheat endosperm. Austalian Journal of Biological Sciences 27: 117–132. https://doi.org/10.1071/BI9740117
Han, J.Y., 2000. Structural characteristics of arabinoxylan in barley, malt, and beer. Food Chemistry 70: 131–138. https://doi.org/10.1016/S0308-8146(00)00075-3
He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X. and Zhang, C., 2022. Effects of dietary fiber on human health. Food Science and Human Wellness 11(1): 1–10. https://doi.org/10.1016/j.fshw.2021.07.001
Hernández-Pinto, F.J., Miranda-Medina, J.D., Natera-Maldonado, A., Vara-Aldama, Ó., Ortueta-Cabranes, M.P., Jorge, A. Mercado-Pardiño, V., El-Aidie, S.A.M., Siddiqui, S.A. and Castro-Muñoz, R., 2024. Arabinoxylans: a review on protocols for their recovery, functionalities and roles in food formulations. International Journal of Biological Macromolecules 259: 129309. https://doi.org/10. 1016/j.ijbiomac.2024.129309
Hu, X., Jin, Y. and Du, J., 2019. Differences in protein content and foaming properties of cloudy beers based on wheat malt content. Journal of Institute of Brewing 125: 235–241. https://doi.org/10.1002/jib.550
Huang, Z., Wang, J.J., Chen, Y., Wei, N., Hou, Y., Bai, W. and Hu, S.Q., 2020. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities. Food Chemistry 317: 126452. https://doi.org/10.1016/j.foodchem.2020.126452
Kanauchi, M., Ishikura, W. and Bamforth, C.W., 2011. β-Glucans and pentosans and their degradation products in commercial beers. Journal of Institute of Brewing 117: 120–124. https://doi.org/10.1002/j.2050-0416.2011.tb00452.x
Krahl, M., Müller, S., Zarnkow, M., Back, W. and Becker, T., 2009. Arabinoxylan and fructan in the malting and brewing process. Quality Assurance and Safety of Crops and Foods 1: 246–255. https://doi.org/10.1111/j.1757-837X.2009.00035.x
Krebs, G., Muller, M., Becker, T. and Gastl, M., 2019. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods. Food Research International 116: 508–517. https://doi.org/10.1016/j.foodres.2018.08.067
Langenaeken, N.A., De Schutter, D.P. and Courtin, C.M., 2020. Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer. Carbohydrate Polymers 239: 116257. https://doi.org/10.1016/j.carbpol.2020.116257
Li, M., Du, J., Han, Y., Li, J., Bao, J. and Zhang, K., 2019. Non-starch polysaccharides in commercial beers on China market: Mannose polymers content and its correlation with beer physicochemical indices. Journal of Food Composition and Analysis 79: 122–127. https://doi.org/10.1016/j.jfca.2019.03.015
Li, M., Du, J. and Zhang, K., 2020a. Profiling of carbohydrates in commercial beers and their influence on beer quality. Journal of Science of Food and Agriculture 100: 3062–3070. https://doi.org/10.1002/jsfa.10337
Li, M., Du, J. and Zhang, Y., 2020b. Non-starch polysaccharides in wheat beers and barley malt beers: a comparative study. Foods 9: 131. https://doi.org/10.3390/foods9020131
Loosveld, A.M.A., Grobet, P.J. and Delcour, J.A., 1997. Contents and structural features of water-extractable arabinogalactan in wheat flour fractions. Journal of Agricultural and Food Chemistry 45: 1998–2002. https://doi.org/10.1021/jf960901k
Lu, J. and Li, Y., 2006. Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt. Food Chemistry 98: 164–170. https://doi.org/10.1016/j.foodchem.2005.05.060
Marconi, O., Tomasi, I., Dionisio, L., Perretti, G. and Fantozzi, P., 2014. Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley. Food Research International 64: 677–682. https://doi.org/10.1016/j.foodres.2014.07.035
Michiels, P., Debyser, W., De Sutter, W., Langenaeken, N.A., Rouck, G.D. and Courtin, C.M., 2024a. Enhancing the mouthfeel of non-alcoholic beers: the influence of dextrin and arabinoxylan on perceived viscosity and body. Food Hydrocolloids 159: 110642. https://doi.org/10.1016/j.foodhyd.2024.110642
Michiels, P., Debyser, W., Langenaeken, N.A. and Courtin, C.M., 2024b. Impact of barley selection and mashing profile on the arabinoxylan content and structure in beer. International Journal of Biological Macromolecules 280: 136031. https://doi.org/10.1016/j.ijbiomac.2024.136031
Niu, C., Han, Y., Wang, J., Zheng, F., Liu, C., Li, Y. and Li, Q., 2018. Malt derived proteins: effect of protein Z on beer foam stability. Food Bioscience 25: 21–27. https://doi.org/10.1016/j.fbio.2018.07.003
Paula, B.P., Souza Lago, H., Firmino, L., Fernandes Lemos Júnior, W.J., Ferreira Dutra Corrˆea, M., Fioravante Guerra, A., Signori Pereira, K. and Zarur Coelho, M.A., 2021. Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development. Food Science & Technology 135: 110233. https://doi.org/10.1016/j.lwt.2020.110233
Rakhmanberdyeva, R.K., Shashkov, A.S., Bobakulov, K.M., Azizov, D.Z., Malikova, M.K. and Ogay, D.K., 2021. The structure and prebiotic activity of arabinogalactan from Ferula Kuhistanica. Carbohydrate. Research 505: 108342. https://doi.org/10.1016/j.carres.2021.108342
Repin, N., Cui, S.W. and Goff, H.D., 2018. Rheological behavior of dietary fiber in simulated small intestinal conditions. Food Hydrocolloids 76: 216–225. https://doi.org/10.1016/j.foodhyd.2016.10.033
Sadosky, P., Schwarz, P.B. and Horsley, R.D., 2002. Effect of arabinoxylans, β-glucans, and dextrins on the viscosity and membrane filterability of a beer model solution. Journal of American Society of Brewing Chemists 60: 153–162. https://doi.org/10.1094/ASBCJ-60-0153
Schwarz, P.B. and Han, J.Y., 1995. Arabinoxylan content of commercial beers. Journal of American Society of Brewing Chemists 53: 157–159. https://doi.org/10.1094/ASBCJ-53-0157
Song, Z., Li, M., Du, J. and Zhang, K., 2021. Effects of wort preparing parameters on the composition of soluble dietary fiber in wheat beer. International Food Research Journal 28: 1245–1256. https://doi.org/10.47836/ifrj.28.6.16
Song, Z., Li, M., Du, J. and Zhang, K., 2022. Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties. Food Bioscience 47: 101780. https://doi.org/10.1016/j.fbio.2022.101780
Sungurtas, J., Swanston, J.S., Davies, H.V. and Mc Dougall, G.J., 2004. Xylan-degrading enzymes and arabinoxylan solubilization in barley cultivars of differing malting quality. Journal. of Cereal Science. 39: 273–281. https://doi.org/10.1016/j.jcs.2003.11.001
Tian, L., Scholte, J., Scheurink, A.J.W., Van Den Berg, M., Bruggeman, G., Bruininx, E., De Vos, P., Schols, H.A. and Gruppen, H., 2019. Effect of oat and soybean rich in distinct non-starch polysaccharides on fermentation, appetite regulation and fat accumulation in rat. International Journal of Biological Macromolecules 140: 515–521. https://doi.org/10.1016/j.ijbiomac.2019.08.032
Wang, J., Bai, J., Fan, M., Li, T., Li, Y., Qian, H., Wang, L., Zhang, H., Qi, X. and Rao, Z., 2020. Cereal-derived arabinoxylans: structural features and structure-activity correlations. Trends in Food Science and Technology 96: 157–165. https://doi.org/10.1016/j.tifs.2019.12.016
Xiao, M., Jia, X., Kang, J., Liu, Y., Zhang, J., Jiang, Y., Liu, G., Cui, S.W. and Guo, Q., 2023. Unveiling the breadmaking transformation: structural and functional insights into Arabinoxylan. Carbohydrate Polymers 350: 121845. https://doi.org/10.1016/j.carbpol.2024.121845
Xu, J., Li, Y., Zhao, Y., Wang, D. and Wang, W., 2021. Influence of antioxidant dietary fiber on dough properties and bread qualities: a review. Journal of Functional Foods. 80: 104434. https://doi.org/10.1016/j.jff.2021.104434
Yu, W.W., Zhai, H.L., Xia, G.B., Tao, K.Y., Li, C., Yang, X.Q. and Li, L.H., 2020. Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production. Trends in Food Science and Technology 105: 296–307. https://doi.org/10.1016/j.tifs.2020.09.010
Zannini, E., Núñez, Á.B., Sahin, A.W. and Arendt, E.K., 2022. Arabinoxylans as functional food ingredients: a review. Foods. 11: 1026. https://doi.org/10.3390/foods11071026
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Jul 7, 2025
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