A Food-Grade Enzyme Preparation with Modest Gluten Detoxification Properties
Figure 2
Proteolytic specificity of aspergillopepsin (ASP) for α2-gliadin.
The purified, recombinant protein substrate was incubated for 15 min with food-grade ASP in a 50∶1 (w/w) substrate:enzyme ratio at pH 4.5. Cleavage sites were identified by LC/MS/MS, and are indicated by arrows.