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What is Hydrolyzed Gluten in Gluten-Reduced Beers about?

This study investigates the presence of hydrolyzed gluten in beers marketed as gluten-reduced, using liquid chromatography-mass spectrometry (LC-MS) analysis. Despite treatments with prolyl endopeptidases (PEP) to reduce gluten content, gluten peptides were still detected in many commercial beers, raising concerns about their safety for individuals with celiac disease. The findings suggest that the enzymatic digestion of gluten in these beers is incomplete, indicating a need for further optimization of glut

Author

Frederico Crepaldi

Language

EN