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- Title
Production of gluten-free beer by peptidase treatment.
- Authors
Knorr, Verena; Wieser, Herbert; Koehler, Peter
- Abstract
Celiac disease patients adhering to a gluten-free diet are allowed to drink only beer surrogates, which differ from barley-based beers in terms of aroma and taste. An enzyme-active malt extract produced from special barley malt with high gluten-specific peptidase activity was applied in the brewing process to obtain gluten-free beer in line with the German beer regulations. A commercially available, highly active prolyl endopeptidase from Aspergillus niger (AN-PEP) was also used. Results showed that both AN-PEP and the enzyme-active malt extract were able to degrade celiac-active peptides in a beer matrix. AN-PEP was more stable than malt enzymes under conditions of variable temperature and ethanol content. Analysis by a competitive R5 ELISA indicated that the resulting beers were gluten-free. Aroma and taste were significantly better compared to a commercial gluten-free millet beer. Additionally, the gluten-free beers and the gluten-containing reference beer had comparable quality attributes, except for the foam stability of the extract-treated beer. Identification of hordein peptides in the beers by LC-MS analysis after chymotryptic digestion partly conflicted with the ELISA results and highlighted the difficulties of gluten quantitation in a beer matrix as well as the need for an independent and reliable method to detect partially hydrolyzed gluten in fermented beverages.
- Subjects
PEPTIDASE; CELIAC disease; GLUTEN-free diet; BREWING; MALT liquors; HORDEIN; LIQUID chromatography-mass spectrometry
- Publication
European Food Research & Technology, 2016, Vol 242, Issue 7, p1129
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-015-2617-5