The use of the enzyme caricain for removing gluten during food processing

Abstract

Caricain is a proteolytic enzyme obtained from the papaya plant along with papain. Recent studies indicate that caricain appears to have potential to act with some specificity on the amino acid sequence that has been implicated in the problems encountered by individuals with sensitivity to gluten proteins (Cornell, et al., 2005; Cornell & Stelmasiak, 2007; Cornell et al., 2010). Therefore this may have potential application in processing designed to provide gluten-free foods for thos with coeliac disease or other sensitivities to gluten proteins. The purpose here has been to study the potential of the enzyme caricain in food systems where gluten is present.