MEASUREMENT OF (1 → 3)(1 → 4)‐β‐d‐GLUCAN IN MALT, WORT AND BEER

Journal of the Institute of Brewing

Volumn 92, Issue 2, 1986, Pages 168-173

  McCleary, Barry V ^a   Nurthen, Elizabeth ^a  

^a Biological and Chemical Research Institute   (Australia)

Author keywords

barley flour; beer; malt; spent grain; wort; glucan

Indexed keywords

EID: 84979340117     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1986.tb04392.x     Document Type: Article

References (39)

1. A RAPID AND SIMPLE METHOD FOR THE DETERMINATION OF STARCH AND β-GLUCAN IN BARLEY AND MALT
2. ENZYMATIC DETERMINATION OF 1,3:1,4-β-GLUCANS IN BARLEY GRAIN AND OTHER CEREALS†
3. PENICILLIUM FUNICULOSUMAS A SOURCE OF β-GLUCANASE FOR THE ESTIMATION OF BARLEY β-GLUCAN
4. β-GLUCAN AND β-GLUCAN SOLUBILASE IN MALTING AND MASHING
5. Some Properties of the Stem and Pollen Starches of Rice
6. β-GLUCAN AND β-GLUCANASE IN BREWING
7. THE RELATIONSHIP BETWEEN TOTAL β-GLUCAN OF MALT AND MALT QUALITY
8. MEASUREMENT OF RESIDUAL CARBOHYDRATE IN BEER
9. THE INFLUENCE OF β-GLUCANASE ON EFFICIENCY OF WORT SEPARATION
10. MORPHOLOGY AND CHEMICAL COMPOSITION OF BARLEY ENDOSPERM CELL WALLS
11. THE ESTIMATION OF β-GLUCAN IN BARLEY
12. THE MODE OF BINDING OF β-GLUCANS AND PENTOSANS IN BARLEY ENDOSPERM CELL WALLS
13. A SIMPLIFIED ENZYMIC METHOD FOR THE DETERMINATION OF (1→3) (1→4)-β-GLUCANS IN BARLEY
14. AN ENZYMIC METHOD FOR THE MEASUREMENT OF TOTAL AND WATER-SOLUBLE β-GLUCAN IN BARLEY
15. NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS I. FRACTIONATION OF THE BARLEY GUMS
16. THE VISCOSITY OF WORTS IN RELATION TO THEIR CONTENT OF β-GLUCAN
17. STUDIES ON FROZEN BEER PRECIPITATES I. FORMATION AND GENERAL CHARACTERS
18. Specificity in the interaction of direct dyes with polysaccharides