NON-STARCH POLYSACCHARIDES FROM BARLEY: STRUCTURAL FEATURES AND BREAKDOWN DURING MALTING

Abstract

An extraction procedure is described for the complete solubilisation and fractionation of non-starch polysaccharides (NSP) from barley and malt, using ethanol, water and 4-methylmorpholine-N-oxide. Important structural features of the NSP are preserved with this non-destructive procedure. The fractionation method enables the investigation of structural features of NSP fractions and of NSP breakdown during malting.