ArticleJournal of food science and technology2025
Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Celiac disease, or gluten intolerance, is a well-known condition that is recognised worldwide. Sensitive individuals can develop intestinal mucosa inflammation by consuming gluten-free foods. Beer typically contains gluten because it is produced from barley and wheat malts. Alternative cereals can create gluten-free beer, and enzymes such as specific proteases can break down and significantly reduce gluten content, allowing these products to be labelled Gluten-Free. In this research, a proline-specific endopeptidase enzyme was subjected to two immobilisation methods aimed at reusing both enzyme complexes for multiple cycles and lowering the costs of the gluten-free beer process. The main results indicated that the enzymes could be used for at least three cycles.
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