Premium
THE EBC METHODS FOR DETERMINATION OF HIGH MOLECULAR WEIGHT β‐GLUCAN IN BARLEY, MALT, WORT AND BEER
Author(s) -
Munck L.,
Jorgensen K. G.,
RuudHansen J.,
Hansen K. T.
Publication year - 1989
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1989.tb04612.x
Subject(s) - glucan , repeatability , brewing , chemistry , food science , chromatography , hordein , biochemistry , fermentation , storage protein , gene
Two new methods for the determination of β‐glucan in barley, malt, wort and beer are accepted as EBC Standard Methods for β‐glucan by the Analysis Committee of the European Brewery Convention. One method (The fluorimetric method) is based upon the specific interaction of the fluorochrome Calcofluor towards high molecular weight β‐glucan. The method is suitable where a high number of determinations have to be done routinely. The other method (The enzymatic method) utilizes a specific degradation of the β‐glucan by purified enzymes. This method is more laborious, but it can be carried out using apparatus available in an analytical laboratory. The methods, which are described in detail, have been tested in a EBC Collaborative Test with 14 participating laboratories. Barley, malt and beer samples at 6 levels of concentration were tested for β‐glucan. The collaborative test resulted in acceptable statistical values for repeatability and reproductibility for both methods. Comparison of the results from the two methods, showed that they are highly correlated and that the actual values of β‐glucan content are comparable.