Abstract The fate of gluten proteins and (poly)peptides throughout the brewing process of reference and gluten-minimized all-malt beers was monitored on both pilot-scale and industrial-scale. Common process steps such as wort separation, cooking, wort and beer clarification already significantly reduce the mass of gluten proteins (72–99%). Nevertheless, gluten derived (poly)peptides remained present at high concentrations in the final reference beers (58–397 ppm). A lauter tun, with course husk material as filter bed, showed to be more effective in reducing the mass of gluten proteins than a mash filter (33% vs. 18%). The mass of gluten proteins and (poly)peptides could be further significantly reduced (16–89% and 33–81% respectively) depending on the use of tannins, AN-PEP (Prolyl-endopeptidase from Aspergillus niger) and silica gel. To render all-barley malt beers gluten-free (≤20 ppm) ( EC No. 41/2009, 2009 ) gluten-minimization treatments with AN-PEP and silica gel were combined successfully; these beers contained

中文翻译：

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不同啤酒厂技术和无麸质（大麦）麦芽啤酒生产的适用性：中试到工业规模

摘要 在中试规模和工业规模上对参比啤酒和无麸质全麦芽啤酒在整个酿造过程中的面筋蛋白和（多）肽的归宿进行了监测。麦汁分离、蒸煮、麦汁和啤酒澄清等常见工艺步骤已经显着降低了麸质蛋白的质量（72-99%）。然而，谷蛋白衍生的（多）肽在最终参考啤酒中仍以高浓度存在（58-397 ppm）。以粗壳材料作为过滤床的过滤桶在减少面筋蛋白质量方面比醪过滤器更有效（33% 对 18%）。根据单宁、AN-PEP（来自黑曲霉的脯氨酰内肽酶）和硅胶的使用，面筋蛋白和（多）肽的质量可以进一步显着降低（分别为 16-89% 和 33-81%）。为了使全大麦麦芽啤酒不含麸质（≤20 ppm）（EC No. 41/2009, 2009），AN-PEP 和硅胶的面筋最小化处理成功地结合在一起；这些啤酒含有