Allergens in beer.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024150" target="_blank" >RIV/60461373:22330/10:00024150 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Allergens in beer.
Original language description
This is a study about the content of allergens in beer, namely sulphur dioxide and gluten. The sulphur dioxide content was determined by using of chronopotentiometry. None of the beers analysed contained more than 20 mg/l of sulphur dioxide and in samples of Czech beers concentrations even lower than 10 mg/l were found. The gluten determination was accomplished using immunochemical methods. The method ELISA (competitive) with the antibody R5 was the best for beer and glucose syrups because it was possible to find even low molecular fragments of prolamin. The concentrations of gluten in the beers examined were mostly lower than the proposed legislative limit. However considering the maximum recommended daily allowance in the diet, the consumption of beer by people suffering from celiac disease is not advisable.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
—

Project
<a href="/en/project/1M0570" target="_blank" >1M0570: Research Centre for Study of Extract Compounds of Barley and Hop</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)