Analysis of β-glucan molar mass from barley malt and brewer’s spent grain with asymmetric flow field-flow fractionation (AF4) and their association to proteins
Barley variety and steeping change more β-glucan molar mass than malt mashing. Adding proteolytic enzymes lowers the molar mass of large β-glucan species. Proteins might be linked to β-glucan and affect the molar mass.