<<Disclaimer: Verify this information before applying it to your situation.>>
 
Paul Shattock asked:
 
>It has been reported that it is not necessary to have the whole molecule
>of gluten to get the classic coeliac response so presumably soluble
>peptide elements (from breakdown of the protein) could still evoke this
>response in a technically "gluten-free" beer.
 
>Am I correct on that one Don (Kasarda)?
 
Yes, Paul is correct.  A typical gliadin (or hordein) protein will contain
approximately 300 various amino acids of 20 types linked end-to-end in a
specific sequence into a necklace-like chain.  During the enzyme action in
the process of beer making, however, the chain is broken down into smaller
pieces.  Testing for the intact protein will probably show nothing because
there are no (or only very small amounts of) intact proteins of the gliadin
or hordein types remaining and there are no good standardized tests for the
smallest peptides that might be harmful to celiac patients.  There is pretty
good evidence for a 19 amino acid residue peptide having toxicity (Ciclitira
and coworkers, Lancet).  This small size peptide would require very special
research to be carried out in order to enable its identification in beer.
It would not be filtered out from the beer.  Electrophoresis of the proteins
of beer shows no intact hordeins.  This does not mean that the harmful
peptides are not present.  They may or may not be present.  I don't think
the subject has not been researched adequately.
 
Don Kasarda, Albany, CA