Fernández-Gil María Del Pilar, Simon Edurne, Gibert Anna, Miranda Jonatan, Roger Alcoba Esther, Martínez Olaia, Vilchez Cerezo Elisenda, Bustamante María Ángeles
Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria, Spain.
GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria, Spain.
Foods. 2021 May 23;10(6):1170. doi: 10.3390/foods10061170.
Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.
传统上，啤酒是用含麸质的谷物酿造的。对于患有乳糜泻的消费者来说，拥有能够控制啤酒中麸质含量的快速分析方法至关重要。我们评估了在欧洲商业化的65种传统啤酒和41种标有无麸质标签的啤酒中的麸质含量，并使用三种酶联免疫吸附测定试剂盒（ELISA）对71种啤酒的子组结果进行了比较。这项研究有助于收集关于近红外光谱（NIR）分析在无麸质啤酒麸质分析中潜在的互补效用（从节省时间方面）的信息。酶联免疫吸附测定技术获得的结果表明，竞争性R5在检测醇溶蛋白方面最为敏感，因为它检测出更多麸质含量高于20毫克/千克的啤酒。所测试的传统啤酒中的麸质含量随着小麦作为原材料的存在以及艾尔型酵母的使用而增加。使用竞争性R5检测时，41种标有无麸质标签的啤酒中有3种似乎含有高于20毫克/千克的麸质，相反，65种传统啤酒中有15种的麸质含量低于此阈值。根据我们的方法，近红外光谱在麸质定量和鉴别方面均未与酶联免疫吸附测定结果达成合适的相关性，因此，不能将其作为一种互补技术提出。
