The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

Kerpes, Roland; Fischer, S.; Becker, Thomas

doi:10.1016/j.tifs.2017.07.004

Cited by 46 publications

(45 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is known that the dissolution of a scaffold can be considered as degradation in vitro while the dissolution and cell-mediated degradation were two main factors that affected the degradation of the scaffold in vivo. 28,29 Furthermore, the results revealed that the degradation of the scaffolds in vivo was faster than in vitro. Therefore, the results indicated that the in vivo degradation of the scaffolds was controlled by both the dissolution and cell-mediated degradation.…”

Section: Discussionmentioning

confidence: 97%

3D-printed scaffolds of mesoporous bioglass/gliadin/polycaprolactone ternary composite for enhancement of compressive strength, degradability, cell responses and new bone tissue ingrowth

Zhang

Yü

et al. 2018

IJN

View full text Add to dashboard Cite

BackgroundDue to the increasing number of patients with bone defects, bone nonunion and osteo-myelitis, tumor and congenital diseases, bone repair has become an urgent problem to be solved.MethodsIn this study, the 3D-printed scaffolds of ternary composites containing mesoporous bioglass fibers of magnesium calcium silicate (mMCS), gliadin (GA) and polycaprolactone (PCL) were fabricated using a 3D Bioprinter.ResultsThe compressive strength and in vitro degradability of the mMCS/GA/PCL composites (MGPC) scaffolds were improved with the increase of mMCS content. In addition, the attachment and proliferation of MC3T3-E1 cells on the scaffolds were significantly promoted with the increase of mMCS content. Moreover, the cells with normal phenotype attached and spread well on the scaffolds surfaces, indicating good cytocompatibility. The scaffolds were implanted into the femur defects of rabbits, and the results demonstrated that the scaffold containing mMCS stimulated new bone formation and ingrowth into the scaffolds through scaffolds degradation in vivo. Moreover, the expression of type I collagen into scaffolds was enhanced with the increase of mMCS content.ConclusionThe 3D-printed MGPC scaffold with controllable architecture, good biocompatibility, high compressive strength, proper degradability and excellent in vivo osteogenesis has great potential for bone regeneration.

show abstract

Section: Discussionmentioning

confidence: 97%

3D-printed scaffolds of mesoporous bioglass/gliadin/polycaprolactone ternary composite for enhancement of compressive strength, degradability, cell responses and new bone tissue ingrowth

Zhang

Yü

et al. 2018

IJN

View full text Add to dashboard Cite

show abstract

“…There are reports of new alternatives aiming the improvement of the alcoholic beverage production process, such as the use of yeast cells immobilized in wine production and genetic modifications in yeasts to improve the fermentative properties of beer [11,12]. Also, studies are looking for more economical alternatives of malt adjuvants for the beer production process and the production of new alcoholic beverages, such as gluten-free beer [13,14], brandy of orange liquor using brewer's yeast from the brewing industry, and fermented and distilled beverages from whey protein [6].…”

Section: Component Minimum Maximummentioning

confidence: 99%

Alternative Process for Production of Sweet Potato Distilled Beverage

Weber

Casagrande

Candido

et al. 2020

Braz. arch. biol. technol.

View full text Add to dashboard Cite

Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world's sweet potato production is wasted due to imperfections that make it unsuitable for consumption. However, this material can be used in ethanol production. Considering the high productivity of sweet potato in Brazil, an opportunity to add value to this raw material is perceived. An alternative process for the production of sweet potato distillate similar to shochu was proposed. Koji was replaced by a mixture of alpha-amylase and glucoamylase. Process time was reduced from 14 to only 1 day. Composition analyses were performed by HPLC and GC. The experimental yield of alcoholic fermentation using pectinase enzyme reached 67.31-73.65%, but methanol was above the limits of the legislation. Without the addition of pectinase, no methanol was formed. However, there was a decrease in yield (51.65-54.75%), due to the incomplete disintegration of sweet potatoes. The distillate produced and the commercial shochu presented the same absorption bands in FTIR analysis, identifying the similarity between them.

show abstract

“…Gluten-free beer market is quite large but the main disadvantage is the high price of this type of beer. When gluten-free cereals and pseudocereals are used in beer production, the final product is absolutely gluten-free but has different sensory and quality parameters than malted barleybased beer (Kerpes et al, 2017). According to Codex Alimentarius and the EU-regulation 41/2009 for gluten-free food, beers with less than 20 mg/kg of gluten can be proclaimed as gluten-free beers (Knorr et al, 2016).…”

Section: Functional Beers On the Marketmentioning

confidence: 99%

Review of trends in formulation of functional beer

Rošul¹,

Mandić²,

Mišan³

et al. 2019

Food & Feed Res

View full text Add to dashboard Cite

Recently, the consciousness of consumers about the food impact on health is continuously increasing. In response to that, nowadays there is a worldwide increase in consumers` demands towards innovative products. In this context, the specialty beer market has gained а lot of attention recently. Beer is one of the most consumed low-alcoholic beverages in the world. It contains some rare and important bioactive, functional compounds. By using different equipment, techniques and ingredients containing bioactive compounds, there is a possibility to formulate and to produce various beers with potential health benefits. Breweries recognized the potential for a completely new market and started producing functional beers. This review presents a detailed summary of currently available data in this field. Some of the described beers are present on the market, while the others are developed functional beer formulations published in the scientific journals, or they are approved patents. The most of the formulations are related to beers with herbs which are already used as medical plants. This paper are also describes beers with the addition of fungi Ganoderma lucidum, grape, xanthohumol, kefir, and probiotics.

show abstract

The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

Cited by 46 publications

References 77 publications

3D-printed scaffolds of mesoporous bioglass/gliadin/polycaprolactone ternary composite for enhancement of compressive strength, degradability, cell responses and new bone tissue ingrowth

3D-printed scaffolds of mesoporous bioglass/gliadin/polycaprolactone ternary composite for enhancement of compressive strength, degradability, cell responses and new bone tissue ingrowth

Alternative Process for Production of Sweet Potato Distilled Beverage

Review of trends in formulation of functional beer

Contact Info

Product

Resources

About