Tag: Glutenases

Human digestive enzymes, such as proteases, cannot completely break down the complex gluten protein due to its unique structure, rich in proline and glutamine. So, do enzymes break down gluten effectively for sensitive individuals? The answer is nuanced and depends on the specific enzymes involved.

According to the National Celiac Association, simply applying high heat, as in cooking, does not destroy gluten proteins enough to render food safe for those with celiac disease. This article investigates the scientific methods and common misconceptions about how to destroy gluten protein, providing a clear perspective for individuals with gluten-related disorders.

Human digestive enzymes, like proteases, are not fully equipped to break down the specific proline- and glutamine-rich peptides found in gluten. Understanding what can break down gluten is crucial for those with sensitivities and for innovations in food science.