Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Peter Koehler
Deutsche Forschungsanstalt für Lebensmittelchemie,
Leibniz Institut, Lise-Meitner-Straβe 34, 85354 Freising
Germany
Research Article
Degradation of Gluten in Wheat Bran and Bread Drink by Means of a
Proline-Specific Peptidase
Author(s): Theresa Walter, Herbert Wieser and Peter KoehlerTheresa Walter, Herbert Wieser and Peter Koehler
Gluten-free wheat bran and bread drink were produced by degrading gluten with Aspergillus niger prolyl endopeptidase (AN-PEP). For this purpose, bran from native and germinated wheat grains as well as bread drink were mixed with AN-PEP and incubated at 50°C under different conditions. The amount of enzyme activity (1.2 • 10-4 - 8.7 • 10-1 U), the incubation time (0-72 h), and the pH value (1.0-9.0) were systematically altered. The gluten content was monitored by a competitive ELISA using the R5 antibody. Gluten in two wheat bran samples produced in the laboratory was degraded below the threshold for gluten-free foods of 20 mg/kg. This was not possible in a commercial wheat bran sample that had potentially been heat-treated leading to strong crosslinking of gluten by incorporation of gliadins into the glutenin fraction, possible formation of isopeptide crosslinks and, thu.. View More»
DOI:
10.4172/2155-9600.1000293