Analysis of the sugar spectrum in all beverages
This method is suitable for all beverages.
Separation by HPLC is based on a combination of reversed-phase, normal-phase, ion-exclusion and ion-exchange chromatography
Quantitative analysis of carbohydrates in wort, beer and other beverages
This method is suitable for wort, beer and other beverages.
The hydrolysis and dehydration of carbohydrates with sulfuric acid results in the formation of 5-hydroxymethylfurfural, which reacts with anthrone to create a blue-green color, measured at 625 nm.
Determination of maltose and maltotriose by enzymatic means
Suitable for malt, beer, NAB, sports drinks, energy drinks.
Starch, the main carbohydrate in malt, is hydrolyzed during the mashing process partly to fermentable sugars and partly to (iodine-normal) dextrins. The determination of starch is therefore of interest for brewing technology.
In the beverage industry, maltodextrins are used in sports and energy drinks
Starch is cleaved to glucose by the enzyme amyloglucosidase at pH 4.6:
Starch + (n–1) H2O \(\xrightarrow{amyloglucosidase}\) n D-glucose
The D-glucose formed is phosphorylated by the enzyme hexokinase (HK) and adenosine 5'-triphosphate (ATP) to glucose 6-phosphate (G-6-P):
Glucose + ATP \(\xrightarrow{HK}\) D-G-6-P + ADP
In the presence of the enzyme glucose-6-phosphate dehydrogenase (G6P-DH), G-6-P is oxidized from nicotinamide adenine dinucleotide phosphate (NADP) to gluconate-6-phosphate. Reduced nicotinamide adenine dinucleotide phosphate (NADPH) is formed:
G-6-P + NADP+ \(\xrightarrow{G6P-DH}\) D-gluconate-6-phosphate + NADPH + H+
The amount of NADPH formed during the reaction is equivalent to the amount of glucose. NADPH is a measurand and is determined on the basis of its absorption at 334, 340 or 365 nm.
It is not possible to distinguish enzymatically between high-polymer and low-molecular starch.