Fundamental study on the impact of silica gel and tannic acid on hordein levels in beer

Taylor, Joshua P.; Jacob, Fritz; Arendt, Elke K.

doi:10.1016/j.ifset.2015.07.007

Cited by 17 publications

(14 citation statements)

References 33 publications

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“…by use of prolyl‐endopeptidase from Aspergillus niger or peptidases from barley malt [in line with the German Beer Purity Law) ], or precipitation [e.g. by use of tannins ] of gluten proteins and peptides and/or clarification steps [e.g. membrane filtration, use of silica gel (in line with the German Beer Purity Law) ] could help to produce gluten‐free malt beers in a reproducible manner.…”

Section: Resultsmentioning

confidence: 99%

“…by use of tannins ] of gluten proteins and peptides and/or clarification steps [e.g. membrane filtration, use of silica gel (in line with the German Beer Purity Law) ] could help to produce gluten‐free malt beers in a reproducible manner.…”

Section: Resultsmentioning

confidence: 99%

“…prolyl‐endopeptidase) and beer stabilizers (e.g. tannins, silica gel) could successfully reduce gluten peptide concentrations to below the gluten‐free threshold .…”

Section: Introductionmentioning

confidence: 99%

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Variation in gluten protein and peptide concentrations in Belgian barley malt beers

et al. 2018

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Gluten is the main family of storage proteins found in barley. During malting and brewing, some of the barley malt's proteinaceous material is hydrolysed into peptides or to amino acids. Most of the gluten proteins are removed with the spent grains and with hot‐ and cold‐breaks. However, some gluten proteins and especially gluten‐derived peptides can remain throughout the brewing process and will hamper the gluten‐free (≤20 ppm) status of the beer. In this work, three production batches (a, b and c) of 51 Belgian barley malt beers from 24 breweries were analysed with the sandwich (R7001) and competitive (R7021) Ridascreen gliadin R5‐ELISA to quantify gluten proteins and peptides. Although the majority of the beers contained low‐gluten protein concentrations of ≤20 ppm (a/45, b/47, c/48), only a minority were truly gluten‐free with ≤20 ppm gluten peptides (a/18, b/17, c/15). The grain bill had no influence on the measured gluten concentration, but the use of (combined) clarification techniques and presence of wheat malt in the grist was respectively a positive and negative influence. Ten beers, from four breweries, were gluten free in all analysed samples. These included two wheat beers, reflecting the importance of effective clarification in the management of gluten. These results explore the feasibility of the production of gluten‐free barley malt beers. Copyright © 2018 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Variation in gluten protein and peptide concentrations in Belgian barley malt beers

et al. 2018

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“…Levels of beer hordeins vary and can be influenced by many factors . It is not currently known if beer hordeins can be influenced by malt modification and the aim of this study was to look at this possibility.…”

Section: Introductionmentioning

confidence: 99%

A study on malt modification, used as a tool to reduce levels of beer hordeins

et al. 2018

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Storage proteins from barley, wheat and rye are toxic to gluten sensitive consumers. These consumers include those suffering from coeliac disease, which account for up to 1% of the global population, and non‐coeliac gluten sensitivity that may affect even greater numbers of the population. Codex Alimentarius has published guidelines and limits of gluten in gluten‐free foods, which are applied in Europe, and similar guidelines apply in the rest of the world. The storage proteins present in barley are hordeins. These proteins are broken down and used by the plant as a source of amino acids during germination and growth of the barley embryo. The objective of this study was to extend the germination stage of the malting process and look at the effect on beer hordeins. Standard MEBAK methods were used to develop an extended malting process and produce three different malts, germinated for 3, 5 or 7 days. The quality of malt was assessed and model beers were produced from each malt to test the effect of modification on levels of beer hordeins. Malt germinated for 7 days produced beer 18 mg/kg hordeins corresponding to a reduction of 44% compared with the beer made from malt germinated for 3 days characterized by a hordein content equal to 32 mg/kg. The malting loss was increased during the 7 days of germination but otherwise all malts were of high quality. The results showed that malting conditions have a significant impact on beer hordeins. Copyright © 2018 The Institute of Brewing & Distilling

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“…Beers produced using barley malt as the main ingredient and marketed as gluten‐free are widely available . These products can be treated with enzymes to degrade or remove prolamins or subjected to filtration processes that reduce prolamins . Beer below 10 mg/kg prolamin (assuming prolamin × 2 = gluten) can be labelled as gluten‐free .…”

Section: Introductionmentioning

confidence: 99%

A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers

Taylor

Arendt

2016

J. Inst. Brew.

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The hordein proteins found in beer are not suitable for gluten-sensitive consumers. Hordeins are storage proteins found in barley and have limited solubility in water. It is not currently known if the nitrogen concentration of barley directly impacts on the hordeins present in beer. In this study a controlled malting on eight barley cultivars was performed and a single cultivar model beer was produced from each. The single cultivar model beers were then examined for differences in content of hordeins. The quality of barley and malt was assessed and the parameters measured were compared with the beer hordeins using a Pearson correlation matrix. The results showed significant differences in the content of beer hordeins, depending on the barley malt used. Correlations between results showed a positive relationship to malt nitrogen and a negative relationship to friability. The results suggest it may be possible to optimize the choice of the barley cultivar and the malting conditions in order to produce a beer low in hordeins.

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Fundamental study on the impact of silica gel and tannic acid on hordein levels in beer

Cited by 17 publications

References 33 publications

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

A study on malt modification, used as a tool to reduce levels of beer hordeins

A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers

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