Gluten-degrading peptidases to manufacture gluten-free products

Fig. 2: Illustration of the enzymatic cleavage sites during degradation of the 33-mer peptide from α-gliadin. The underlined amino-acid sequence contains overlapping celiac-active segments. Single-letter code for amino-acids: F, phenylalanine, L, leucine, P, proline, Q, glutamine, Y, tyrosine. EP-B2, glutamine-specific cysteine endopeptidase B, Isoform 2, from barley, AN-PEP, prolyl-endopeptidase from Aspergillus niger, MX-PEP, prolyl-endopeptidase from Myxococcus xanthus, LAB, lactic acid bacteria [lactobacilli], PepN, aminopeptidase, PepX, Xaa-Pro dipeptidyl-peptidase, PepO, metallo-endopeptidase.

Fig. 3: Diagrammatic illustration of the brewing process to obtain beer based on barley malt (reference containing gluten), gluten-free beer treated with AN-PEP, and gluten-free beer treated with peptidase-active barley malt extract [11].

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