Aravindha Loganathan Posted March 26 Share Posted March 26 I've selected protease as the optimal enzyme for eliminating gluten formed from flour. Could you please provide insights on the best enzyme for removing gluten, dosing methods, and how to identify the suitable enzyme variant given that proteases have diverse types? This information is essential for my project aimed at resolving pipeline blockages induced by gluten from flour in the food industry using enzymes.. Link to comment Share on other sites More sharing options...
swansont Posted March 26 Share Posted March 26 ! Moderator Note One thread per topic, please. Link to comment Share on other sites More sharing options...
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