banner 47. Determination of wheat protein in beer using the wheat/gluten (gliadin) ELISA kit: 2014 BCOJ Collaborative Work

T. WATANABE (1), T. Akiba (2), R. Arai (3), Y. Ishizuka (4), M. Kanauchi (5), M. Kato (3), K. Kusaka (6), K. Kuwahara (7), T. Miyagi (8), S. Mori (9), A. Ohuchi (10), S. Tatsu (11); (1) Sapporo Breweries Ltd., Yaizu, Japan; (2) Wakodo Co., Ltd., Tyofu, Japan; (3) Kirin Company, Ltd., Yokohama, Japan; (4) Suntory Beer, Ltd., Shimamoto, Japan; (5) Miyagi University, Sendai, Japan; (6) National Research Institute of Brewing, Higashihiroshima, Japan; (7) Morinaga Institute of Biological Science, Inc., Yokohama, Japan; (8) Orion Breweries, Ltd., Nago, Japan; (9) Pokka Sapporo Food & Beverage Ltd., Kitanagoya, Japan; (10) Asahi Breweries, Ltd., Moriya, Japan; (11) Suntory Global Innovation Center, Ltd., Shimamoto, Japan

Poster Presentation

Barley malt is the main ingredient in most Japanese beers, but wheat is also used as an ingredient in some types of beer. The objective was to establish a quantitative method for measuring allergenic wheat protein. The method will be able to detect contamination from a production line for beer containing wheat in beer not containing wheat produced on the same line. It will be useful to assess the impact on consumers who are allergic to the protein. The Consumer Affairs Agency in Japan indicates that the ELISA method is applicable to quantitate the allergenic wheat protein, and foods with wheat protein contents exceeding 10 µg/g are evaluated positively. The ELISA method has not been used with beer in Japan until now. The BCOJ subcommittee was charged with evaluating the ELISA method. We evaluated wheat protein contents in beer with FASPEK Wheat/Gluten (Gliadin) ELISA Kit II which met the guidelines determined by the Consumer Affairs Agency. The collaborative work was performed by 12 associates. The statistical summary of results were as follows: RSDr ranged from 2.0 to 4.7%; RSDR ranged from 7.5 to 20.1%. Recovery of wheat protein was 83.8%. We judged these results were acceptable. The subcommittee recommended that the FASPEK Wheat/Gluten (Gliadin) ELISA method be adopted for inclusion in the Methods of Analysis of BCOJ.

Takayuki Watanabe received a degree from the Department of Agricultural Chemistry, Hokkaido University, Japan. He began his career as a packaging engineer in 1991 at the Sendai brewery, Sapporo Breweries Ltd. He worked in Sendai, Saitama, and Kyushu as a packaging engineer for 12 years. He worked in the Osaka brewery as a brewer for 4 years. He began work as a chemist at the Frontier Laboratories of Value Creation in 2008. He joined the BCOJ Analysis Committee in 2012.

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