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VIEW ARTICLE doi:10.1094/ASBCJ-2007-0306-01
Fiber and Putative Prebiotics in Beer (1). Charles W. Bamforth (2) and Samuel C. Gambill, Department of Food Science and Technology, University of California, Davis. (1) Material in this paper was presented at the 2005 ASBC Annual Meeting, Savannah, GA. (2) Corresponding author. E-mail: <cwbamforth@ucdavis.edu>; Phone: +1.530.752.9476; Fax: +1.530.752.4759. J. Am. Soc. Brew. Chem. 65(2):67-69, 2007.
Beers were analyzed for their content of high molecular weight and low molecular weight beta-linked glucan. These fractions were referred to as soluble fiber and putative prebiotic, respectively. Total beta-linked glucan ranged from 0.34 to 3.79 mg/mL in the beers tested. Only one of the samples tested, a nonalcoholic beer, contained total beta-glucan at more than 1.6 mg/mL. Soluble fiber ranged from 0.01 to 0.33 mg/mL. Thus, in all instances, there was vastly more low molecular weight glucan. Some of the beers tested could make a meaningful contribution to the daily intake of these types of materials. Keywords: Assay, Beer, Prebiotic
Las cervezas eran analizadas para su contenido del glucano beta-ligado de
alto peso molecular y bajo peso molecular. Estas fracciones fueron referidas
como fibra soluble y prebiótico supuesto, respectivamente. El total glucano
beta-ligado varió entre 0.34 a 3.79 mg/mL en las cervezas probadas. Solamente
uno de las muestras probadas, una cerveza sin alcohol, tenía un contenido de
beta-glucano total más de 1.6 mg/mL. La fibra soluble varió entre 0.01 a 0.33
mg/mL. Así, en todos los casos, había sumamente más del glucano de bajo peso
molecular. Algunas de las cervezas probadas podían hacer una contribución
significativa a la consunción diaria de estos tipos de materiales. Palabras
claves: Análisis, Cerveza, Prebiótico
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