Analysis of malts by capillary electrophoresis

• Published in: Journal of the science of food and agriculture Vol. 82; no. 4; pp. 443 - 451
• Main Authors: Royle, L, Ames, J M, Castle, L, Nursten, H E
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.03.2002; Wiley
• Subjects: Beers; Biological and medical sciences; capillary electrophoresis; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; malt; malt extract; ultrafiltration; Barley; Dyes; Capillary electrophoresis; Color; Analysis method; Classification; Malt; Separation process; Cereal; Qualitative analysis; Caramel; Differentiation; Electrostatic charge
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1055

A range of malts, as well as their high‐ and low‐molecular‐mass fractions, has been examined by capillary electrophoresis in phosphate buffer, pH 2.5, and in carbonate buffer, pH 9.5, and the results have been compared with those for roasted barley and for caramels. The malts fall into two categories: (i) the lightly roasted malts, where the high‐molecular‐mass coloured fraction is negatively charged at pH 9.5 and positively charged at pH 2.5; and (ii) the highly roasted malts (and the roasted barley), where the high‐molecular‐mass fraction migrates close to the electro‐osmotic flow at both pH 9.5 and 2.5, implying that it carries little or no charge. The former category shows migration patterns similar to Class III caramels, whereas the latter migrates differently from Class I, III and IV caramels as well as from the former. Capillary electrophoresis therefore has considerable potential for differentiating between malts and between malts and caramels and roasted barley. © 2002 Society of Chemical Industry