Particle size distribution of polysaccharides in beer before the filtration process

Autores
Martinez Amezaga, Nancy María Jimena; Lataza Rovaletti, María M.; Benitez, Elisa Ines
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Lataza Rovaletti, María M.. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Materia
POLYSACCHARIDES
FERMENTATION
VISCOSITY
HYDROCOLLOIDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64081
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Particle size distribution of polysaccharides in beer before the filtration processMartinez Amezaga, Nancy María JimenaLataza Rovaletti, María M.Benitez, Elisa InesPOLYSACCHARIDESFERMENTATIONVISCOSITYHYDROCOLLOIDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Conventional 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 flowFil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Lataza Rovaletti, María M.. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; ArgentinaFil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaBlue Pen Journals2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/64081Martinez Amezaga, Nancy María Jimena; Lataza Rovaletti, María M.; Benitez, Elisa Ines; Particle size distribution of polysaccharides in beer before the filtration process; Blue Pen Journals; International Journal of Food Research; 5; 1; 12-2017; 13-192056-9734CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.bluepenjournals.org/ijfr/abstract/2018/January/Amezaga_et_al.phpinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:19Zoai:ri.conicet.gov.ar:11336/64081instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:14:19.392CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Particle size distribution of polysaccharides in beer before the filtration process
title Particle size distribution of polysaccharides in beer before the filtration process
spellingShingle Particle size distribution of polysaccharides in beer before the filtration process
Martinez Amezaga, Nancy María Jimena
POLYSACCHARIDES
FERMENTATION
VISCOSITY
HYDROCOLLOIDS
title_short Particle size distribution of polysaccharides in beer before the filtration process
title_full Particle size distribution of polysaccharides in beer before the filtration process
title_fullStr Particle size distribution of polysaccharides in beer before the filtration process
title_full_unstemmed Particle size distribution of polysaccharides in beer before the filtration process
title_sort Particle size distribution of polysaccharides in beer before the filtration process
dc.creator.none.fl_str_mv Martinez Amezaga, Nancy María Jimena
Lataza Rovaletti, María M.
Benitez, Elisa Ines
author Martinez Amezaga, Nancy María Jimena
author_facet Martinez Amezaga, Nancy María Jimena
Lataza Rovaletti, María M.
Benitez, Elisa Ines
author_role author
author2 Lataza Rovaletti, María M.
Benitez, Elisa Ines
author2_role author
author
dc.subject.none.fl_str_mv POLYSACCHARIDES
FERMENTATION
VISCOSITY
HYDROCOLLOIDS
topic POLYSACCHARIDES
FERMENTATION
VISCOSITY
HYDROCOLLOIDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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
Fil: Martinez Amezaga, Nancy María Jimena. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Lataza Rovaletti, María M.. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina
Fil: Benitez, Elisa Ines. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química. Laboratorio de Química Teórica y Experimental; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
description 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
publishDate 2017
dc.date.none.fl_str_mv 2017-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/64081
Martinez Amezaga, Nancy María Jimena; Lataza Rovaletti, María M.; Benitez, Elisa Ines; Particle size distribution of polysaccharides in beer before the filtration process; Blue Pen Journals; International Journal of Food Research; 5; 1; 12-2017; 13-19
2056-9734
CONICET Digital
CONICET
url http://hdl.handle.net/11336/64081
identifier_str_mv Martinez Amezaga, Nancy María Jimena; Lataza Rovaletti, María M.; Benitez, Elisa Ines; Particle size distribution of polysaccharides in beer before the filtration process; Blue Pen Journals; International Journal of Food Research; 5; 1; 12-2017; 13-19
2056-9734
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.bluepenjournals.org/ijfr/abstract/2018/January/Amezaga_et_al.php
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Blue Pen Journals
publisher.none.fl_str_mv Blue Pen Journals
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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