Print Email Facebook Twitter Non starch polysaccharides from barley: Structural features and breakdown during malting Title Non starch polysaccharides from barley: Structural features and breakdown during malting Author Voragen, A.G.J. Schols, H.A. Marijs, J. Rombouts, F.M. Angelino, S.A.G.F. Centraal Instituut voor Voedingsonderzoek TNO Publication year 1987 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. Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:1e40c047-86d6-4239-a17c-8cb503fe55fd TNO identifier 31923 Source Journal of the Institute of Brewing, 93 (3), 202-208 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.