Analysis of Gluten in a Wheat-Gluten-Incurred Sorghum Beer Brewed in the Presence of Proline Endopeptidase by LC/MS/MS.
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DOI: 10.1021/acs.analchem.7b04371
Abstract: Most gluten-reduced beers are produced using an enzyme called proline endopeptidase (PEP), which proteolyzes the gluten by cleaving at proline residues. However, the gluten content of beers brewed in the presence of PEP cannot be… read more here.
Keywords: beer brewed; proline; brewed presence; gluten peptides ... See more keywords