Enzymes, Extracts, Other Session
Aaron Hanson, BunsenBrewers, Estacada, OR
ABSTRACT: Gluten sensitivity affects an estimated 6% of
the general population, leaving many unable to drink beers fermented
from conventional grains. Gluten sensitivity is caused by a T-cell
driven intolerance to wheat gluten epitopes. Gluten epitopes are proline
rich and are vulnerable to enzymatic degradation by prolyl
oligopeptidases. Aspergillus niger prolyl endoprotease (AN-PEP)
has been shown to efficiently degrade gluten by post-proline cleavage.
Studies have also shown AN-PEP to be active at pH ranges from 2 to 8,
with peak enzymatic activity at pH 5–5.5. Enzymatic degradation of
gluten in pre-boil wort by AN-PEP may be achieved, producing gluten-free
beers with conventional grains. Gluten degradation occurs by cooling
the wort to 37°C as it is transferred from the mash tun to the kettle,
and whirlpooling the 37°C wort with the AN-PEP enzyme until gluten
degradation is complete. The wort is then boiled as normal, with the
AN-PEP denaturing before fermentation occurs. The end result is
gluten-free beer with the flavor profile of a conventional grain recipe.
Aaron
Hanson received a B.S. degree in biochemistry from the University of
Minnesota in Minneapolis, MN. He is currently a brewer in the Portland
area.
VIEW PRESENTATION 129
