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P-56. Silica hydrogel removes gluten cross-reactive material from beer

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.

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