Analytical Approaches for Nutrition and Contents in Alcoholic Beverages – Duan, Dr David

Presentation Abstract

The official standard method for gluten determination is an ELISA which uses the R5 antibody; this requirement is fulfilled by the sandwich Gliadin test from r-Biopharm as well as by the r-Biopharm Gliadin competitive assay. Processes such as fermentation or hydrolysis can degrade either partially or completely the intact prolamin molecules into small peptide fragments which still remain dangerous for Coeliac patients. These single, small peptide sequences (motifs) cannot be detected by a sandwich ELISA format, because at least two epitopes are necessary for a sandwich ELISA. However, with a competitive format single peptide fragments can be detected. A competitive assay provides a more accurate indication of the level of gluten present in hydrolyzed samples. Refractive Index detection has long been the detection mode implemented for the analysis of fermentable sugars by HPLC. Sugars are inherently poor UV absorbers and thus refractive index (RI) detection has historically been the detector of choice for the analysis of sugars. The use of RI detection limits the method to isocratic elution, which affects both the spectrum and sensitivity of sugars to be measured reliably.

This paper discusses current analytical methods for the determination of parameters for nutrition and contents analyses, focusing on the development of a gradient elution HPLC method for sugars, sugar alcohols and oligosaccharides in wort and beverages using ELSD and advances in ELISA for gluten in beer by the RIDASCREEN® Gliadin competitive ELISA assay.

Presenter’s Biography

David graduated in Chemistry in Beijing, before working in the pharmaceutical sector as a research scientist and in product development and marketing. He completed a PhD  at  RMIT University in 2005 in chemical engineering, joining CUB shortly thereafter. David has worked on projects relating to the development of non-animal beer finings, and the development of novel finings for the stabilisation of white wine and red wine. His work has resulted in the lodgement of 4 patents.  At CUB David has worked as an R&D Scientist and Pilot Brewer, currently David is an Analytical Specialist within the Analytical Services team.  David has a keen interest in permaculture, and agriculture, and the effects of climate warming on the backyard vegetable garden.

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2016-11-08T11:19:26+00:00 Brewing, Thursday Presentations|