کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11012694 | 1797876 | 2019 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Applicability of different brewhouse technologies and gluten-minimization treatments for the production of gluten-free (barley) malt beers: Pilot- to industrial-scale
ترجمه فارسی عنوان
قابلیت استفاده از فن آوری های مختلف برودا و درمان های گلوتن کمینه سازی برای تولید آبجو (ملایم) ملت بدون گلوتن: خلبان به مقیاس صنعتی
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
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 (58-397â¯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 (â¤20â¯ppm) (EC No. 41/2009, 2009) gluten-minimization treatments with AN-PEP and silica gel were combined successfully; these beers contained <5â¯ppm gluten proteins and <10â¯ppm gluten (poly)peptides.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 245, March 2019, Pages 33-42
Journal: Journal of Food Engineering - Volume 245, March 2019, Pages 33-42
نویسندگان
H.G. Watson, D. Vanderputten, A. Van Landschoot, A.I. Decloedt,