Table 1 Preparation of gluten-free beer with the recombinant prolyl endopeptidase
Number | Treatment | The concentration of rAN-PEP (ug/ mL) | Mature beer quality parameters | ||
|---|---|---|---|---|---|
pH | Total protein (ug/ mL) | Gluten level (mg/ kg) | |||
Beer-0–1 | Blank control | – | 4.59 | 309.79 | 82.07 |
Beer-0–2 | – | 4.73 | 328.04 | 84.32 | |
Beer-0–3 | – | 4.69 | 325.93 | 83.67 | |
Beer-1 | Crude rAN-PEP supernatant | 2.50 | 4.56 | 229.79 |  < 10.00 |
Beer-2 | 5.00 | 4.54 | 215.40 |  < 10.00 | |
Beer-3 | 10.00 | 4.57 | 194.35 |  < 10.00 | |
Beer-4 | 20.00 | 4.52 | 171.19 |  < 10.00 | |
Beer-5 | 40.00 | 4.50 | 136.46 |  < 10.00 | |
Beer-6 | 80.00 | 4.62 | 138.91 |  < 10.00 | |
Beer-7 | 120.00 | 4.73 | 173.30 |  < 10.00 | |
Beer-8 | Negative control | – | 4.46 | 197.86 | 82.22 |
Beer-9 | Purified rAN-PEP | 2.50 | 4.36 | 168.74 |  < 10.00 |