International Journal of Food Research
ISSN: 2056-9734
Vol. 5(1), pp. 13-19, January 2018



Particle size distribution of polysaccharides in beer before the filtration process

Nancy M. J. Martinez Amezaga1,2, María M. Lataza Rovaletti1 and Elisa I. Benítez1,2*

1Laboratorio De Química Teórica y Experimental (Quitex), Universidad Tecnológica Nacional, Facultad Regional Resistencia, French 414, Resistencia, Argentina.
2Iquiba-Nea (Unne-Conicet), Avenida Libertad 5460, Corrientes, Argentina.

*To whom correspondence should be addressed. E-mail: ebenitez@frre.utn.edu.ar.

Received 06 December, 2017; Received in revised form 21 December, 2017; Accepted 27 December, 2017.

Abstract


Keywords:
Polysaccharides, Fermentation, Viscosity, Hydrocolloids.


Conventional beer filtration with diatomaceous earth as a filter aid causes a remarkable flow reduction due to the presence of yeast and colloidal particles formed principally by polysaccharides. The main polysaccharides of beer are dextrins, arabinoxylans (AX) and β-glucans (BG). Dextrins affect beer viscosity but not filterability, therefore the aim of this study was to quantify and characterize the two most influential polysaccharides in flow filtration: AX and BG. Scanning electron microscopy (SEM) and particle size distribution for each of the polysaccharides involved was performed. It was determined through SEM images a more compact and bigger formation of AX colloidal aggregates, even though both polysaccharides have the same diffusion limited method of aggregation. The greater size of AX compared to BG, might indicate that the concentration and the average size of AX could have a greater influence on filtration, resulting in a further reduction in the filtration flow.

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