M-51: Gluten content of some commercial American beers

K. A. BERG (1); (1) PQ Corporation, Conshohocken, PA, U.S.A.


A number of commercially available beers were analyzed for gluten using the R5 competitive ELISA test, and their manufacturers were polled for malt percent, colloidal stabilizer, and stabilizer dose used in production. The beers were also analyzed for colloidal stability, sensitive protein, alcohol, and pH. A rough correlation was found between malt percent, silica gel dose, and gluten content. A second model correlated gluten with colloidal stability.

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 post-doctoral appointment at NCSU, Ken designed protein purifications for Lee Scientific in St. Louis. For the last 29 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 with his music teacher wife, Shelley.

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