Presenter: Kenneth A. Berg, PQ Corporation, Conshohocken, PA
Three different beers were treated anaerobically in the
laboratory with a range of doses of silica hydrogel. The beers
were then analyzed for colloidal stability using a forcing
test and the sensitive protein test provided by a tannometer.
Unforced samples were also tested for gluten cross-reactive
material using a simple dip stick test. The sticks were analyzed
to collect quantitative information, which was then compared
with the dose of the hydrogel and the colloidal stability results.
Silica hydrogel quantitatively removes all gluten cross-reactive
material at doses similar to those used to provide colloidal
stability. Comparison with the sensitive protein test shows the
sensitive protein measurement to not be specific for protein.
Comparison to forcing results shows multiple beer changes due
to the forcing itself. Colloidal stability is too complex to be
adequately indicated by the gluten test.
Ken Berg received a B.A. degree in biology (biochemistry
concentration) from Cornell University in 1976 and a Ph.D.
degree in biochemistry from Brandeis University in 1981. After
a postdoctoral appointment at NCSU, Ken designed protein
purifications for Lee Scientific in St. Louis, MO. For the last 28
years he has aided PQ Corporation by supporting its silica gel
plants and their food industry customers globally. His customer-
support techniques include biochemistry, microbiology,
microscopy, and the chemistry of foods and silica. Ken lives
near Philadelphia, PA, with his music teacher wife Shelley.