The Impact of Different Conditions on Protease Hydrolysis for Gliadin Degradation

Abstract

α-gliadin has been proven to be the cause of gliadin's toxicity for celiac patients because it is highly immunogenic. Therefore, the effect of Aspergillus niger protease on gliadin degradation under different conditions (concentration, pH, incubation time, and temperature) was carried out. A sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) test revealed the ability of fungal protease to degrade gliadin. According to the results, the optimal conditions to completely degrade α-, β-, γ-, and ω-gliadin were 0.3 g fungal enzyme/100 g wheat flour under pH 3 for 16 hours at 55 °C..