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

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dc.contentTexten_US
dc.contributor.authorBuddrick, Oliver
dc.contributor.authorSmall, Darryl M.
dc.contributor.authorCornell, Hugh
dc.date.accessioned2021-03-17T01:07:24Z
dc.date.available2021-03-17T01:07:24Z
dc.date.issued2010-09
dc.description.abstractCaricain 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.en_US
dc.identifier.citationBuddrick, O., Cornell, H., & Small, D. M. (2010, September). The use of the enzyme caricain for removing gluten during food processing [Paper presentation]. Conference: 60th Australian Cereal Chemistry Conference, Melbourne, Australia.en_US
dc.identifier.urihttps://www.researchgate.net/publication/272623926_THE_USE_OF_THE_ENZYME_CARICAIN_FOR_REMOVING_GLUTEN_DURING_FOOD_PROCESSING#fullTextFileContenten_US
dc.identifier.urihttps://dspace.angliss.edu.au/handle/20.500.12270/343
dc.language.isoenen_US
dc.relation.infacultyHigher Educationen_US
dc.subjectCaricainen_US
dc.subjectGlutenen_US
dc.subjectGluten-free foodsen_US
dc.titleThe use of the enzyme caricain for removing gluten during food processingen_US
dc.typeConference Paperen_US

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