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Brewing with prolyl endopeptidase from Aspergillus niger : the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile
Author(s) -
Di Ghionno Lidia,
Marconi Ombretta,
Sileoni Valeria,
De Francesco Giovanni,
Perretti Giuseppe
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13375
Subject(s) - gluten , brewing , food science , stabiliser , prolyl endopeptidase , chemistry , aspergillus niger , gluten free , raw material , biochemistry , enzyme , fermentation , organic chemistry
Summary Beer is considered unsafe for those affected by coeliac disease because it is traditionally made by gluten‐containing raw materials. During the stabilisation phase, the addition of processing aids leads to a gluten reduction, because the haze‐forming activity of a protein in beer depends greatly on proline‐rich barley hordeins. Prolyl endopeptidase ( PE ) is commonly used as a stabiliser in the brewing industry. This study was conducted to evaluate the impact of treatment with PE on gluten level, quality attributes and sensory profile of three different styles of barley/wheat malt beer. The addition of PE lowered the content of gluten below the ELISA kit LOQ (<10 mg kg −1 ). The foam stability was decreased by addition of PE , reaching values greater than 220 s. Some volatile compounds changed significantly, but panellists found no significant differences between treated and untreated beer in both description analysis and triangle test performed. Furthermore, treatment with PE reduces turbidity by hydrolysing the haze precursors, thereby improving beer stability.