Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes. (June 2019)

• Record Type: Journal Article
• Authors: Fuciños, Clara; Estévez, Natalia; Míguez, Martín; Fajardo, Paula; Chapela, María José; Gondar, Dora; Rúa, M. Luisa
• Is Part Of: Food research international. Volume 120(2019)
• Page Start: 167
• Page End: 177
• Publication Date: 2019-06
• Subjects: Gluten -- Allergenicity -- Proteases -- Hydrolysis -- Industrial cleaning; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.02.037
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The development of protocols for efficient gluten elimination is one of the most critical aspects of any allergen management strategy in the industry. The suitability of different proteolytic enzymes to be included in a cleaning formulation that allows the effective elimination of gluten residues was studied. Alcalase (ALC), neutrase (NEUT) and flavourzyme (FLAV) were selected from in silico analysis. The presence of 1% ( v /v) of linear alkylbenzene sulphonate (LAS), a common anionic detergent, improved the gluten solubility, which may favour its elimination. Chromatographic analysis showed that the three enzymes studied were able to hydrolyse gluten in the presence of LAS. The highest percentage of short peptides (< 5 kDa) was achieved with ALC, what increases the probability of reducing the gluten antigenicity. Besides, in the presence of ALC and detergent LAS have detected the lowest levels of gluten with ELISA kits. So, effective amounts of ALC and LAS were added to a cleaning formulation, where its proteolytic activity was maintained above 90% after 37 days at 4 °C and 25 °C (under dark). Preliminary validation of the effectiveness enzymatic cleaning formulation to hydrolyse gluten was performed in a ready-to-eat/frozen food company, in which previous episodes of cross-contamination with gluten have been detected. The gluten content decreased to values below 0.125 μg/100 cm 2 when the cleaning formulation was tested on different surfaces with different cleaning protocols, demonstrating the high suitability of the enzymatic cleaning formulation developed. Graphical abstract: Unlabelled Image Highlights: Alcalase, neutrase and flavourzyme hydrolysed gluten in the presence of a detergent. The highest percentage of short peptides was achieved with alcalase. The lowest levels of gluten were detected in the presence of alcalase and detergent. Protease activity in the cleaning formulation was maintained above 90% after 37 days. Enzymatic cleaning formulation was validated in a food processing factory.