Exogenous enzymes for gluten-free beer production: A review of the industrial practice and its implications for scientific research

Abstract

The prevalence of celiac disease and gluten sensitivity has increased in recent years, leading to a growing demand for gluten-free products, like beer. However, traditional beers contain gluten, making it unsafe for individuals with these conditions. This review explores enzymatic hydrolysis, a promising approach where added enzymes break down beer's gluten, potentially making it safe to consume. We discuss the link between gluten and celiac disease, various enzymes used for gluten degradation, and methods for measuring gluten levels. We summarize recent studies applying these enzymes to achieve gluten-free beer. The review highlights the effectiveness of enzymatic hydrolysis and different proteases used. Finally, we emphasize the need for further research to optimize enzyme use and guarantee the safety of such beers.