Degradation of gluten using plant proteases

Tea Ninua *

Faculty of Chemical Technology and Metallurgy, Georgian Technical University, Tbilisi, Georgia.
 
Research Article
International Journal of Science and Research Archive, 2024, 13(02), 394–400.
Article DOI: 10.30574/ijsra.2024.13.2.2107
Publication history: 
Received on 23 September 2024 ; revised on 03 November 2024; accepted on 05 November 2024
 
Abstract: 
The paper describes the fact of the presence of a proteolytic enzyme in the leaves of the natural hybrid variety of grape - Isabella (Vitis Labrusca L.) and the perspective of its practical application for breaking down wheat gluten. As our research has shown, this enzyme effectively degradates the constituent components of the protein fraction of wheat flour-the gluten fraction. It is known that the wheat gluten is a strong allergen for many people, which can initiate a disease such as celiac disease. Protease from Isabella leaves carries out deep hydrolysis of gluten to low molecular weight soluble peptides and amino acids. This effect can be successfully used in the production of gluten-free bread products.
 
Keywords: 
Enzyme; Protease; Hydrolysis Of The Gluten; Electrophoresis; Gluten-Free Fraction 
 
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