Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beer.

Celiac disease, or gluten intolerance, is a well-known condition that is recognised worldwide. Sensitive individuals can develop intestinal mucosa inflammation by consuming gluten-free foods. Beer typically contains gluten because it is produced from barley and wheat malts. Alternative cereals can create gluten-free beer, and enzymes such as specific proteases can break down and significantly reduce gluten content, allowing these products to be labelled Gluten-Free. In this research, a proline-specific endopeptidase enzyme was subjected to two immobilisation methods aimed at reusing both enzyme complexes for multiple cycles and lowering the costs of the gluten-free beer process. The main results indicated that the enzymes could be used for at least three cycles.