What are the cell walls of the starchy endosperm primarily made of?

The cell walls of the starchy endosperm are primarily composed of β-glucans. These are a type of polysaccharide that can be found in the cell walls of cereal grains. In the context of brewing, β-glucans play a significant role in the viscosity of the wort and can impact filtration during mashing and lautering processes. Their structure contributes to the physical properties of the endosperm, allowing for water absorption and providing a matrix for the starches that are essential for fermentation.

In contrast, lignin is a complex organic polymer found in the cell walls of various plants, particularly those that are woody, but it is not a component of the starchy endosperm. Cellulose, while an important structural component of plant cell walls, is more prevalent in the outer layers of grains and not specifically in the endosperm where starch accumulates. Amylase is an enzyme that breaks down starch into sugars but is not a structural component of the cell wall itself. Understanding these distinctions helps clarify the nature of the endosperm and its components in the brewing process.