Structure, properties, and function of non-starch polysaccharides in grains and its effects on brewing of wheat beer

  • LI Miaomiao ,
  • WANG Cong ,
  • WANG Miao ,
  • DU Jinhua
Expand
  • 1(College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China)
    2(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China)
    3(Zibo TASMAN Brewing Materials Co.Ltd., Zibo 255000, China)

Received date: 2024-04-15

  Revised date: 2024-06-24

  Online published: 2025-06-11

Abstract

Non-starch polysaccharides (NSP) are an important component of the cell wall of brewing grains, which has an important effect on the brewing process and quality of the beer.As an important component of dietary fiber in grains, NSP has shown a variety of physiological functions, such as hypoglycemic, hypolipidemic, antioxidant, antitumor, immunomodulatory, and intestinal flora regulation.Therefore, the structure, properties, and functions of NSP in brewing grains, including arabinoxylan and β-glucan, were reviewed, and their degradation during brewing of the wheat beer and their effects on beer quality were discussed.Hence, this review provides a reference for further research on the correlation between molecular structure, physiological activities, and development of functional products.

Cite this article

LI Miaomiao , WANG Cong , WANG Miao , DU Jinhua . Structure, properties, and function of non-starch polysaccharides in grains and its effects on brewing of wheat beer[J]. Food and Fermentation Industries, 2025 , 51(10) : 283 -288 . DOI: 10.13995/j.cnki.11-1802/ts.039564

References

[1] COMINO P, SHELAT K, COLLINS H, et al.Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies[J].Journal of Agricultural and Food Chemistry, 2013, 61(49):12111-12122.
[2] COMINO P, COLLINS H, LAHNSTEIN J, et al.Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre[J].Journal of Food Engineering, 2016, 169:228-237.
[3] BADER UL AIN H, SAEED F, AHMAD N, et al.Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides[J].International Journal of Food Properties, 2018, 21(1):1463-1480.
[4] HE Y, WANG B X, WEN L K, et al.Effects of dietary fiber on human health[J].Food Science and Human Wellness, 2022, 11(1):1-10.
[5] ZANNINI E, NÚÑEZ Á B, SAHIN A W, et al.Arabinoxylans as functional food ingredients:A review[J].Foods, 2022, 11(7):1026.
[6] XIAO M, JIA X, KANG J, et al.Unveiling the breadmaking transformation:Structural and functional insights into Arabinoxylan[J].Carbohydrate Polymers, 2024, 330:121845.
[7] FALTERMAIER A, WATERS D, BECKER T, et al.Common wheat (Triticum aestivum L.) and its use as a brewing cereal-a review[J].Journal of the Institute of Brewing, 2014, 120(1):1-15.
[8] SONG Z L, LI M M, DU J H, et al.Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties[J].Food Bioscience, 2022, 47:101780.
[9] JIN Y H, DU J H, ZHANG K L, et al.Effects of wheat starch contents on malt qualities[J].Journal of the Institute of Brewing, 2011, 117(4):534-540.
[10] 李苗苗. 小麦啤酒中非淀粉多糖分布与结构特性[D].泰安:山东农业大学, 2020.
LI M M.Distribution and structural characteristics of non-starch polysaccharides in wheat beer[D].Taian:Shandong Agricultural University, 2020.
[11] BOUKID F.Comprehensive review of barley dietary fibers with Emphasis on Arabinoxylans[J].Bioactive Carbohydrates and Dietary Fibre, 2024, 31:100410.
[12] COMINO P, COLLINS H, LAHNSTEIN J, et al.Characterisation of soluble and insoluble cell wall fractions from rye, wheat and hull-less barley endosperm flours[J].Food Hydrocolloids, 2014, 41:219-226.
[13] TROGH I, CROES E, COURTIN C M, et al.Enzymic degradability of hull-less barley flour alkali-solubilized Arabinoxylan fractions by endoxylanases[J].Journal of Agricultural and Food Chemistry, 2005, 53(18):7243-7250.
[14] QIU S, YADAV M P, YIN L J.Characterization and functionalities study of hemicellulose and cellulose components isolated from Sorghum bran, bagasse and biomass[J].Food Chemistry, 2017, 230:225-233.
[15] DELCOUR J A, VAN WIN H, GROBET P J.Distribution and structural variation of Arabinoxylans in common wheat mill streams[J].Journal of Agricultural and Food Chemistry, 1999, 47(1):271-275.
[16] KALE M S, YADAV M P, HICKS K B, et al.Concentration and shear rate dependence of solution viscosity for Arabinoxylans from different sources[J].Food Hydrocolloids, 2015, 47:178-183.
[17] 张程. 谷物麸质阿拉伯木聚糖的溶液性质[D].无锡:江南大学, 2012.
ZHANG C.Solution properties of corn gluten Arabinoxylan[D].Wuxi:Jiangnan University, 2012.
[18] 尚加英, 郑学玲, 赵波, 等.谷物非淀粉多糖特性、制备及分析方法研究进展[J].食品与发酵工业, 2020, 46(20):259-267.
SHANG J Y, ZHENG X L, ZHAO B, et al.The progress on characteristics, preparation and analysis methods of non-starch polysaccharides in cereal[J].Food and Fermentation Industries, 2020, 46(20):259-267.
[19] IZYDORCZYK M S, DEXTER J E.Barley β-glucans and Arabinoxylans:Molecular structure, physicochemical properties, and uses in food products–a review[J].Food Research International, 2008, 41(9):850-868.
[20] BUKSA K, ANNA Ł, NOWOTNA A, et al.Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process[J].Food Chemistry, 2018, 253:156-163.
[21] WANG J, BAI J Y, FAN M C, et al.Cereal-derived arabinoxylans:Structural features and structure-activity correlations[J].Trends in Food Science & Technology, 2020, 96:157-165.
[22] 孙念霞. 酶法改性对阿拉伯木聚糖及全麦制品益生活性的影响[D].北京:中国农业科学院, 2019.
SUN N X.Effect of enzymatic modification on the beneficial life of arabinoxylan and whole wheat products[D].Beijing:Chinese Academy of Agricultural Sciences, 2019.
[23] KUREK M A, KARP S, STELMASIAK A, et al.Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat[J].Carbohydrate Polymers, 2018, 188:60-67.
[24] LI Y, ZHU K X, GUO X N, et al.Interaction of barley β-d-glucan with wheat starch:Effect on the pasting and rheological properties[J].International Journal of Biological Macromolecules, 2016, 92:70-76.
[25] CUI W, WOOD P J, BLACKWELL B, et al.Physicochemical properties and structural characterization by two-dimensional NMR spectroscopy of wheat β-D-glucan:Comparison with other cereal β-D-glucans[J].Carbohydrate Polymers, 2000, 41(3):249-258.
[26] RONG Y X, XU N Y, XIE B Y, et al.Sequencing analysis of β-glucan from highland barley with high performance anion exchange chromatography coupled to quadrupole time–of–flight mass spectrometry[J].Food Hydrocolloids, 2017, 73:235-242.
[27] LAZARIDOU A, BILIADERIS C G, MICHA-SCRETTAS M, et al.A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β-D-glucans[J].Food Hydrocolloids, 2004, 18(5):837-855.
[28] LI W, CUI S W, KAKUDA Y.Extraction, fractionation, structural and physical characterization of wheat β- D-glucans[J].Carbohydrate Polymers, 2006, 63(3):408-416.
[29] WOODWARD J R, FINCHER G B, STONE B A.Water-soluble (1→3), (1→4)-β-D-glucans from barley (Hordeum vulgare) endosperm.II.Fine structure[J].Carbohydrate Polymers, 1983, 3(3):207-225.
[30] TOSH S M, BRUMMER Y, WOOD P J, et al.Evaluation of structure in the formation of gels by structurally diverse (1→3)(1→4)-β- D-glucans from four cereal and one lichen species[J].Carbohydrate Polymers, 2004, 57(3):249-259.
[31] WOLEVER T M S, JENKINS A L, PRUDENCE K, et al.Effect of adding oat bran to instant oatmeal on glycaemic response in humans-a study to establish the minimum effective dose of oat β-glucan[J].Food & Function, 2018, 9(3):1692-1700.
[32] GHAFFARZADEGAN T, ZHONG Y D, FÅK HÅLLENIUS F, et al.Effects of barley variety, dietary fiber and β-glucan content on bile acid composition in cecum of rats fed low- and high-fat diets[J].The Journal of Nutritional Biochemistry, 2018, 53:104-110.
[33] THANDAPILLY S J, NDOU S P, WANG Y N, et al.Barley β-glucan increases fecal bile acid excretion and short chain fatty acid levels in mildly hypercholesterolemic individuals[J].Food & Function, 2018, 9(6):3092-3096.
[34] JIN Y L, SPEERS A, PAULSON A T, et al.Effects of β-glucans and environmental factors on the viscosities of wort and beer[J].Journal of the Institute of Brewing, 2004, 110(2):104-116.
[35] LU J, LI Y.Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt[J].Food Chemistry, 2006, 98(1):164-170.
[36] 吴晓英. 浑浊小麦啤酒中的蛋白质、多糖分布研究[D].泰安:山东农业大学, 2015.
WU X Y.Study on the distribution of protein and polysaccharide in turbid wheat beer[D].Taian:Shandong Agricultural University, 2015.
[37] LI M M, DU J H, ZHANG K L.Profiling of carbohydrates in commercial beers and their influence on beer quality[J].Journal of the Science of Food and Agriculture, 2020, 100(7):3062-3070.
[38] GRANT M M, BRIGGS D E.The histochemical location of arabinosidase and xylosidase in germinating wheat grains[J].Journal of the Institute of Brewing, 2002, 108(4):478-480.
[39] JAMAR, DU JARDIN, FAUCONNIER.Cell wall polysaccharides hydrolysis of malting barley (Hordeum vulgare L.):A review[J].Biotechnologie, Agronomie, Société et Environnement, 2011, 15(2):301-313.
[40] 柴亚楠. 小麦芽内源性阿拉伯木聚糖降解酶的初步研究[D].泰安:山东农业大学, 2015.
CHAI Y N.Preliminary study on endogenous Arabinoxylan degrading enzyme in wheat malt[D].Taian:Shandong Agricultural University, 2015.
[41] HUMBERSTONE F J, BRIGGS D E.Extraction and assay of ferulic acid esterase from malted barley[J].Journal of the Institute of Brewing, 2000, 106(1):21-30.
[42] KRAHL M, MÜLLER, S, ZARNKOW M, et al.Arabinoxylan and fructan in the malting and brewing process[J].Quality Assurance and Safety of Crops & Foods, 2009, 1(4):246-255.
[43] 金玉红. 小麦芽库值与其品质关系的研究[D].泰安:山东农业大学, 2012.
JIN Y H.Study on the relationship between the storage value of wheat malt and its quality[D].Taian:Shandong Agricultural University, 2012.
[44] KANAUCHI M, BAMFORTH C W.The relevance of different enzymes for the hydrolysis of β-glucans in malting and mashing[J].Journal of the Institute of Brewing, 2008, 114(3):224-229.
[45] MARCONI O, TOMASI I, DIONISIO L, et al.Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley[J].Food Research International, 2014, 64:677-682.
Outlines

/