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<p>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.</p>

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Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer

  • 期刊论文

  • 发表日期：

    2025年3月19日

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  • Murilo Alonso Cassis,
  • Thais Marques Uber,
  • Claudia Cirineo Ferreira Monteiro,
  • Rosane Marina Peralta,
  • Antonio Roberto Giriboni Monteiro

摘要

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.