Undigested gluten structures can cause mental fog, headaches, and digestive issues (gas, bloating, etc.) in individuals with gluten intolerance. Following a gluten-free diet prevents the occurrence of the mentioned effects.
Can Gluten Be Removed from Foods? Most of the gluten-free foods we consume are made from grains that do not contain gluten or are prepared to prevent contamination with gluten. To remove gluten from gluten-containing grains, mechanical, chemical, and enzymatic methods are possible. Among these methods, enzymatic applications are the most applicable to food.
What Is the Enzyme Mechanism of Action? Enzymes that are specific to a particular substrate work in a lock-and-key relationship with the target substrate. Enzymes developed considering the biochemical structure of gluten hydrolyze the amino acids that make up the protein.
Enzyme Applications: Generally, enzymes presented in capsule form for oral consumption are resistant to the acidity of the stomach. After passing through the stomach and intestines, they open in the intestinal lumen and encounter gluten, breaking it down. In the mass production of gluten hydrolysis in products like beer, fruit juice, etc., liquid enzymes are applied in bulk to remove gluten from the product.
