I've selected protease as the optimal enzyme for eliminating gluten formed from flour. Could you please provide insights on the best enzyme for removing gluten, dosing methods, and how to identify the suitable enzyme variant given that proteases have diverse types? This information is essential for my project aimed at resolving pipeline blockages induced by gluten from flour in the food industry using enzymes.
Since the gluten in flour is responsible for the elasticity of bread dough, degrading it by proteolysis could be undesirable if it is to be used for bread-making.
Here is a paper on gluten-degrading enzymes, in the context of celiac disease.
Article Gluten Degrading Enzymes for Treatment of Celiac Disease
Gluten is responsible for elasticity, thus breaking down gluten will change the texture/flavor. Broken amino acids can also change the chemistry of the fermentation, and thus may affect the taste as well. Most people would go for enzyme supplements as an aid in the digestion of gluten. However such ideas have been explored in the past and if you can overcome such hurdles, it can be a good project.
Have a look at these papers
https://www.sciencedirect.com/science/article/abs/pii/S0268005X19312147
Article Hydrolytic enzymes and their directly and indirectly effects...
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