70. An investigation of process controls and microbes for the degradation of gluten proteins in wort
Brett Taubman (1), Travis Laws (1); (1) Appalachian State University, Boone, NC, U.S.A.
Technical Session 20: Mashing, Boiling, & Wort
Wednesday, August 17 • 8:15–9:30 a.m.
Plaza Building, Concourse Level, Governor’s Square 14
Gluten, a storage protein found in many cereal grains, is most
notably known for the adverse effects it causes some people, such as
those who suffer from celiac disease. As a result, those who wish to
drink malt beverages, but have a gluten intolerance, have to resort to
drinking gluten-free alternatives, which often have off-putting tastes
from non-traditional, gluten-free grains used in the brewing process.
One potential solution to this issue may lie in a category of beers that
have gained in popularity recently. Sour beers contain a mixture of
yeast as well as different bacteria that may hydrolyze gluten-type
proteins to small enough oligopeptides or single amino acid units,
thereby not causing an immune response in people with celiac disease. Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus plantarum, and Pediococcus pentosaceus
were selected for laboratory fermentations based on their ability to
use gluten as a nitrogen source for growth. Laboratory fermentations of
all-barley beers were analyzed using the Ridascreen gliadin competitive
enzyme immunoassay. Results from the beer samples taken 14 days after
inoculation show that the bacteria were successful in lowering the
gluten concentration, with all samples measuring below the FDA mandated
limit of 20 ppm. A second laboratory fermentation with a high percentage
of wheat malt also indicated that the bacteria were successful in
significantly lowering the gluten concentrations of the final products.
Other parameters in the mash process, such as mash temperature, pH,
thickness, and malt content, are being examined to determine how gluten
concentrations are affected before fermentation. Initial results
indicate that higher mash temperatures result in higher concentrations
of gluten in the resulting wort, whereas decreases in the pH of the mash
decrease the concentration of gluten in the wort. Additional research
is being conducted to determine the effects of mash thickness on gluten
concentrations.
Brett Taubman is a faculty member of the A.R. Smith Department of
Chemistry at Appalachian State University engaged in instruction and
academic research within the chemistry and fermentation sciences. He has
earned B.S. degrees in both finance and chemistry from the Pennsylvania
State University and Montana State University, respectively, and a
Ph.D. degree in analytical and environmental chemistry from the
University of Maryland in 2004. Following his graduate studies, he
worked as a postdoctoral research associate at the Pennsylvania State
University before joining the chemistry faculty at Appalachian in 2007.
Brett has successfully developed a pilot instructional brewing facility
on the ASU campus and currently serves as president of Ivory Tower,
Inc., a 501(c)(3) non-profit corporation with the mission of supporting
research and education within fermentation sciences. He helped to
develop the four-year degree program in fermentation sciences and shares
time between that program and the Department of Chemistry. He has been
brewing and teaching brewing science and technology for over 10 years
and is a member of the American Chemical Society, the American Society
of Brewing Chemists, Master Brewers Association of the Americas, and the
Institute of Brewing and Distilling.
