Stanovení glutenu v pivu a jeho bilance během pivovarského procesu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015546" target="_blank" >RIV/60461373:22330/05:00015546 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Gluten balance during malting and brewing process.

Popis výsledku v původním jazyce

Beer is a beverage with important nutritional aspects and with a low content of proteins, of which the main source is malt. Malt contains glutens (barley and wheat malt) that are associated with coeliac disease. The concentration of gluten in beer depends on the type of malt, the mashing technology, and the fermentation and stabilisation processes. The sandwich ELISA RIDASCREEN# Gliadin Kit, which uses R5 antibody detection approach, and the Gliadin ELISA Kit have been used for the determination of gluten in some types of malts and in some beers from the Czech market. The content of gluten in the beers varied, but was always lower than 20 mg l?1. Also, the gluten content and balance at various stages in the malting and brewing processes was estimated.Gluten content in malt is higher that in grain. Malt extract is transferred to solution during the mashing process in a brewing house. Some proteins are fragmentised to simple polypetides. The major of proteins rests in spent grain after

Název v anglickém jazyce

Gluten balance during malting and brewing process.

Popis výsledku anglicky

Beer is a beverage with important nutritional aspects and with a low content of proteins, of which the main source is malt. Malt contains glutens (barley and wheat malt) that are associated with coeliac disease. The concentration of gluten in beer depends on the type of malt, the mashing technology, and the fermentation and stabilisation processes. The sandwich ELISA RIDASCREEN# Gliadin Kit, which uses R5 antibody detection approach, and the Gliadin ELISA Kit have been used for the determination of gluten in some types of malts and in some beers from the Czech market. The content of gluten in the beers varied, but was always lower than 20 mg l?1. Also, the gluten content and balance at various stages in the malting and brewing processes was estimated.Gluten content in malt is higher that in grain. Malt extract is transferred to solution during the mashing process in a brewing house. Some proteins are fragmentised to simple polypetides. The major of proteins rests in spent grain after

Druh

O - Ostatní výsledky

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů