Use of proline specific endoproteases to hydrolyse peptides and proteins

Abstract

The present invention relates to a process for the proteolytic hydrolysis of a peptide or a polypeptide, said peptide or polypeptide comprising 4 to 40, preferably 5 to 35, amino acid residues and said peptide or polypeptide is not hydrolysable by subtilisin whereby said peptide or polypeptide is hydrolysed by a proline specific endo protease at a pH of 6.5 or lower, preferably 5.5 or lower and more preferably 5.0 or lower to hydrolyse said peptide or polypeptide.

1 - 19 . (canceled) 
     
     
         20 . Use of a proline specific endoprotease to produce food which is devoid of celiac related epitopes. 
     
     
         21 . Use according to claim  19  wherein the celiac related epitopes are gluten epitopes. 
     
     
         22 . Use according to  claim 21  wherein the gluten epitopes are wheat or barley epitopes. 
     
     
         23 . Use according to  claim 20  wherein the food is beer. 
     
     
         24 . Use according to  claim 23  whereby the proline specific endoprotease is added after the mashing and before the fermentation step in the beer brewing process. 
     
     
         25 . Use according to  claim 20  wherein the food is bread. 
     
     
         26 . Use according to  claim 20  whereby the proline specific endoprotease is an  Aspergillus,  preferably an  Aspergillus niger  enzyme. 
     
     
         27 . Process for the production of food which is devoid of celiac related epitopes comprising the use of a proline specific endoprotease. 
     
     
         28 . Process according to  claim 27  wherein proline specific endoprotease is used at low pH to reduce the level of cereal derived toxic, proline rich peptides. 
     
     
         29 . Beer obtainable by the use of  claim 23  that is safe for people suffering from celiac disease. 
     
     
         30 . Bread obtainable by the use of  claim 25  that is safe for people suffering from celiac disease.