The survey of prolamin and gluten content in beers produced in Central Europe-The biochemical characterization of immunoreactive protein fractions
作者机构：Department of Plant Products Technology and Nutrition HygieneFaculty of Food TechnologyUniversity of Agriculture in Krakowul.Balicka 12230-149 KrakówPoland Department of Biotechnology and General Technology of FoodsFaculty of Food TechnologyUniversity of Agriculture in Krakowul.Balicka 12230-149 KrakówPoland University of DefenceFaculty of Military LeadershipDepartment of LogisticFood Research LaboratoryKounicova 6566210 BrnoCzech Republic
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2023年第53卷第3期
页 面：1354-1359页
核心收录：
基 金：Ministry of Education and Science of Poland
主 题：Beer Prolamin Gluten ELISA Immunoblot
摘 要：Prolamins(gliadin-related proteins)are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to ***,serious safety concerns regarding occasional and routine beer consumption emerge due to the presence of immunoreactive amino acid sequences of cereal origin that remain in the final *** aim of the study was to investigate the presence of prolamins and gluten in samples of beers(72 commercially available beverages)produced in Central Europe.A competitive ELISA and immunoblotting methods were applied to analyze the presence and concentration of immunoreactive proteins/*** level in the studied beers ranged from 10 to over 6000 mg/*** 30%beers could be regarded as gluten-free,around 40%were very low gluten and only 25%beers contained considerable amounts of *** highest level of prolamin content was detected in wheat *** demonstrated that these high concentrations of prolamins are probably derived from residues of non-degraded wheat gliadins.
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