2 deoxy d galactose

Arabinose, galactose, xylose, Glucose, and fructose were analyzed by high performance anion exchange chromatography equipped with a pulse amperometric detection system (HPAEC-PAD). Before analysis, dough samples diluted in water (1:10, w/v) were filtered by an Amicon Ultra-0.5 centrifugal filter unit (Millipore, Billerica, MA, United States) at 12,000 × g for 10 min to get rid of polymeric molecules. Monosaccharides were separated on a CarboPac PA1 column (250 × 4 mm i.d., Dionex, Sunnyvale, CA, United States) and detected using a Waters 2465 pulsed amperometric detector (Waters, United States). The solvents used were 200 mM NaOH and MilliQ water. A gradient elution was maintained at a constant flow rate of 1 ml/min: 0–31 min, 2 mM NaOH; 31–33 min, 200 mM NaOH; and 33–50 min, 2 mM NaOH, with an additional 10 min washing and regeneration steps. The injection volume was 10 μl. Glucose (Merck, Germany), fructose (Merck), xylose (Merck), arabinose (Merck), and galactose (Merck) were used as external standards and 2-deoxy-D-galactose (Sigma-Aldrich, Germany) was used as the internal standard for quantification.

Viscosity of the fermented BSG was measured at constant shear rate of 100/s at different time points during the fermentation using rotational rheometer (Rheolab QC, Anton Paar, Germany) as explained by Xu et al. [23 (link)] with some modification. Approximately 35 g of sample were placed in C-CC27 measuring cup for 5 min and viscosity values were measured at 22 °C.
Dextran was analysed at selected time points (T0, T6, T10, T16 and T24) by an enzyme-assisted method as previously described by Katina et al. (2009) using a mixture of two enzymes, Dextranase (Sigma-Aldrich, Denmark) and α-glucosidase (Megazyme, Ireland). Glucose (Merck, Germany) was used as standard and 2-deoxy-D-galactose (Sigma-Aldrich, UK) was used as the internal standard for quantification.