Carolina Pedroso Partichelli , Vitória Costa Conter Silveira , Vitor Manfroi , Rafael C. Rodrigues
{"title":"Exogenous enzymes for gluten-free beer production: A review of the industrial practice and its implications for scientific research","authors":"Carolina Pedroso Partichelli , Vitória Costa Conter Silveira , Vitor Manfroi , Rafael C. Rodrigues","doi":"10.1016/j.ifset.2024.103709","DOIUrl":null,"url":null,"abstract":"<div><p>The prevalence of celiac disease and gluten sensitivity has increased in recent years, leading to a growing demand for gluten-free products, like beer. However, traditional beers contain gluten, making it unsafe for individuals with these conditions. This review explores enzymatic hydrolysis, a promising approach where added enzymes break down beer's gluten, potentially making it safe to consume. We discuss the link between gluten and celiac disease, various enzymes used for gluten degradation, and methods for measuring gluten levels. We summarize recent studies applying these enzymes to achieve gluten-free beer. The review highlights the effectiveness of enzymatic hydrolysis and different proteases used. Finally, we emphasize the need for further research to optimize enzyme use and guarantee the safety of such beers.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001486","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The prevalence of celiac disease and gluten sensitivity has increased in recent years, leading to a growing demand for gluten-free products, like beer. However, traditional beers contain gluten, making it unsafe for individuals with these conditions. This review explores enzymatic hydrolysis, a promising approach where added enzymes break down beer's gluten, potentially making it safe to consume. We discuss the link between gluten and celiac disease, various enzymes used for gluten degradation, and methods for measuring gluten levels. We summarize recent studies applying these enzymes to achieve gluten-free beer. The review highlights the effectiveness of enzymatic hydrolysis and different proteases used. Finally, we emphasize the need for further research to optimize enzyme use and guarantee the safety of such beers.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.