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Protein: Difference between revisions
→Proteins in beer
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Proteins of beer can elicit IgE-mediated allergic reactions, although the prevalence of allergy to beer is relatively low.<ref name=picariello>Picariello G, Mamone G, Nitride C, Ferranti P. [https://www.sciencedirect.com/science/article/pii/B9780128040072000230 Proteomic analysis of beer.] In: Colgrave ML, ed. ''Proteomics in Food Science.'' 2017:383–403.</ref> On the other hand, the (poly)peptides derived from hordein (AKA gluten) can trigger an autoimmune reaction in subjects suffering from celiac disease. Intact hordeins occur at low concentrations in beer because of their scarce solubility in the low-alcohol solutions. See [[Health]]. | Proteins of beer can elicit IgE-mediated allergic reactions, although the prevalence of allergy to beer is relatively low.<ref name=picariello>Picariello G, Mamone G, Nitride C, Ferranti P. [https://www.sciencedirect.com/science/article/pii/B9780128040072000230 Proteomic analysis of beer.] In: Colgrave ML, ed. ''Proteomics in Food Science.'' 2017:383–403.</ref> On the other hand, the (poly)peptides derived from hordein (AKA gluten) can trigger an autoimmune reaction in subjects suffering from celiac disease. Intact hordeins occur at low concentrations in beer because of their scarce solubility in the low-alcohol solutions. See [[Health]]. | ||
===Influence on flavor stability=== | ===Influence on flavor stability=== | ||