Article

Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population

2019-05-01

Abstract excerpt

Gluten is responsible for adverse immune effects and causes wheat allergy, celiac disease, and other wheat-related disorders to genetically predisposed individuals. Wheat flour protein immunogenicity can be reduced by proteolytic degradation enzymes. The present study aims to utilize Aspergillus niger prolyl endoprotease (EC 3.4.21.26) to specifically cleave the proline-rich sequences and degradation of gluten pro...

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Literature Corpus work: ab18f369-b749-5d8c-98b4-40faa1d4624d
DOI: 10.1016/j.jcs.2019.03.001

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