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Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale

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Abstract
The fate of gluten proteins and (poly)peptides throughout the brewing process of reference and gluten-minimized all-malt beers was monitored on both pilot-scale and industrial-scale. Common process steps such as wort separation, cooking, wort and beer clarification already significantly reduce the mass of gluten proteins (72-99%). Nevertheless, gluten derived (poly)peptides remained present at high concentrations in the final reference beers (58-397 ppm). A lauter tun, with course husk material as filter bed, showed to be more effective in reducing the mass of gluten proteins than a mash filter (33% vs. 18%). The mass of gluten proteins and (poly) peptides could be further significantly reduced (16-89% and 33-81% respectively) depending on the use of tannins, AN-PEP (Prolyl-endopeptidase from Aspergillus niger) and silica gel. To render all-barley malt beers gluten-free (<= 20 ppm) (EC No. 41/2009, 2009) gluten-minimization treatments with AN-PEP and silica gel were combined successfully; these beers contained < 5 ppm gluten proteins and < 10 ppm gluten (poly)peptides.
Keywords
Gluten-free, All-barley malt beer, AN-PEP, Silica gel, Tannins, Brewhouse technology, SILICA-GEL, IMPACT, ENDOPEPTIDASE, PEPTIDES, PROTEIN

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Chicago
Watson, Hellen, D Vanderputten, Anita Van Landschoot, and Anneleen Decloedt. 2019. “Applicability of Different Brewhouse Technologies and Gluten-minimization Treatments for the Production of Gluten-free (barley) Malt Beers : Pilot- to Industrial-scale.” Journal of Food Engineering 245: 33–42.
APA
Watson, H., Vanderputten, D., Van Landschoot, A., & Decloedt, A. (2019). Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale. JOURNAL OF FOOD ENGINEERING, 245, 33–42.
Vancouver
1.
Watson H, Vanderputten D, Van Landschoot A, Decloedt A. Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale. JOURNAL OF FOOD ENGINEERING. 2019;245:33–42.
MLA
Watson, Hellen et al. “Applicability of Different Brewhouse Technologies and Gluten-minimization Treatments for the Production of Gluten-free (barley) Malt Beers : Pilot- to Industrial-scale.” JOURNAL OF FOOD ENGINEERING 245 (2019): 33–42. Print.
@article{8607255,
  abstract     = {The fate of gluten proteins and (poly)peptides throughout the brewing process of reference and gluten-minimized all-malt beers was monitored on both pilot-scale and industrial-scale. Common process steps such as wort separation, cooking, wort and beer clarification already significantly reduce the mass of gluten proteins (72-99\%). Nevertheless, gluten derived (poly)peptides remained present at high concentrations in the final reference beers (58-397 ppm). A lauter tun, with course husk material as filter bed, showed to be more effective in reducing the mass of gluten proteins than a mash filter (33\% vs. 18\%). The mass of gluten proteins and (poly) peptides could be further significantly reduced (16-89\% and 33-81\% respectively) depending on the use of tannins, AN-PEP (Prolyl-endopeptidase from Aspergillus niger) and silica gel. To render all-barley malt beers gluten-free ({\textlangle}= 20 ppm) (EC No. 41/2009, 2009) gluten-minimization treatments with AN-PEP and silica gel were combined successfully; these beers contained {\textlangle} 5 ppm gluten proteins and {\textlangle} 10 ppm gluten (poly)peptides.},
  author       = {Watson, Hellen and Vanderputten, D and Van Landschoot, Anita and Decloedt, Anneleen},
  issn         = {0260-8774},
  journal      = {JOURNAL OF FOOD ENGINEERING},
  language     = {eng},
  pages        = {33--42},
  title        = {Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers : pilot- to industrial-scale},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2018.09.015},
  volume       = {245},
  year         = {2019},
}

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