Determination of Barley Prolamins in Beer and Brewing Materials.

Abstract

The work deals with the possibilities of immunochemical detection of hordein fractions of barley proteins and possible cleavage derivates, or more precisely by characterization of monoclonal antibodies prepared for the purpose of a rapid, specific and sensitive determination of hordein proteins in the food industry, specifically in beer. A method of indirect competitive ELISA for barley prolamins has been developed and working concentrations of all immunoagents have been determined. Further to this, cross interactions of particular monoclonal antibodies with the proteins of the other cereals have been tested. The detection limit of the method was 2 ppm with the linear range of the calibration curve ranging from 1 to 100 ppm.The work deals with the possibilities of immunochemical detection of hordein fractions of barley proteins and possible cleavage derivates, or more precisely by characterization of monoclonal antibodies prepared for the purpose of a rapid, specific and sensitive determination of hordein proteins in the food industry, specifically in beer. A method of indirect competitive ELISA for barley prolamins has been developed and working concentrations of all immunoagents have been determined. Further to this, cross interactions of particular monoclonal antibodies with the proteins of the other cereals have been tested. The detection limit of the method was 2 ppm with the linear range of the calibration curve ranging from 1 to 100 ppm.

Keywords

• prolamins
• barley
• beer