Year: 2024
Type: article
Abstract: The paper describes the fact of the presence of a proteolytic enzyme in the leaves of the natural hybrid variety of grape - Isabella (Vitis Labrusca L.) and the perspective of its practical application for breaking down wheat gluten. As our research has shown, this enzyme effectively degradates the constituent components of the protein fraction of wheat flour-the gluten fraction. It is known that the wheat gluten is a strong allergen for many people, which can initiate a disease such as celiac disease. Protease from Isabella leaves carries out deep hydrolysis of gluten to low molecular weight soluble peptides and amino acids. This effect can be successfully used in the production of gluten-free bread products.
Author: Tea Ninua
Institution: Georgian Technical University
Language: English
Subfield: Gastroenterology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4404169397