Application of an innovative enzyme-based technology for production of gluten-safe bread

应用创新酶技术生产无麸质面包

• 批准号: 10110007
• 金额: $ 12.74万
• 依托单位: PROZYMI BIOLABS LTD
• 依托单位国家: 英国
• 项目类别: Launchpad
• 财政年份: 2024
• 资助国家: 英国
• 起止时间: 2024 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10110007
• 关键词: Application; innovative; enzyme; based; technology

In the UK, more than 13 million individuals suffer from gluten allergies, such as gluten ataxia, non-coeliac gluten sensitivity and irritable bowel syndrome, triggered by specific parts of gluten proteins which can be found in wheat, barley, and other grain flours commonly used in bread, pasta, and everyday food items. Additionally, many people experience gluten sensitivities, while approximately 600,000 individuals in the UK have coeliac disease, an allergy to gluten that can be life-threatening.The growing awareness of gluten-related health issues has led to a significant expansion in gluten-free food options. Roughly one in five UK shoppers now regularly purchase gluten-free products, and most supermarkets offer a wide range of gluten-free bread, cakes, pasta, and beer. However, consumers often find themselves disappointed by the texture and taste of gluten-free bread, which tends to come at a higher price.Our project aims to revolutionise the bread-making industry by developing an innovative solution that resembles the taste and texture of traditional bread in gluten-free alternatives. Current approaches rely on gluten-free flours such as rice flour, tapioca starch, and potato starch, resulting in increased costs and noticeable differences in texture and taste. Our unique solution involves a novel set of enzymes capable of selectively deactivating the harmful parts of gluten protein, which are responsible for gluten-related issues, while preserving the remaining gluten protein that gives bread its familiar texture. As a result, the final bread product can be characterised as gluten-safe rather than gluten-free. By targeting these specific components, we aim to eliminate gluten-related problems without compromising the overall texture and flavour of the bread.The project involves multiple stages. Currently, we are characterising the enzymes, followed by optimising their activity to achieve the desired gluten content in bread. Subsequently, we will move on to the dough-making phase, ensuring that the enzymes do not affect the texture of the bread. Finally, we will conduct sensory tests to ensure that the gluten-safe bread tastes the same as regular bread.This solution offers an authentic and healthier alternative that closely resembles conventional bread in both texture and flavour, all at an affordable price. Our ultimate goal is to create a gluten-safe world full of flavour.

在英国，超过 1300 万人患有麸质过敏，例如麸质共济失调、非乳糜泻麸质敏感性和肠易激综合症，这些过敏是由小麦、大麦和其他谷物粉中常见的麸质蛋白的特定部分引发的用于面包、面食和日常食品。此外，许多人对麸质过敏，而英国大约有 600,000 人患有乳糜泻，这是一种可能危及生命的麸质过敏。人们对麸质相关健康问题的认识不断提高，导致无麸质食品的大幅增加选项。大约五分之一的英国购物者现在定期购买无麸质产品，大多数超市都提供各种无麸质面包、蛋糕、面食和啤酒。然而，消费者经常发现自己对无麸质面包的质地和味道感到失望，而且无麸质面包的价格往往更高。我们的项目旨在通过开发一种类似于传统面包味道和质地的创新解决方案来彻底改变面包制作行业。无麸质面包替代品。目前的方法依赖于无麸质面粉，如米粉、木薯淀粉和马铃薯淀粉，导致成本增加，并且质地和味道存在明显差异。我们独特的解决方案涉及一组新型酶，能够选择性地灭活面筋蛋白中的有害部分（这些部分是导致面筋相关问题的原因），同时保留剩余的面筋蛋白，使面包具有熟悉的质地。因此，最终的面包产品可以被描述为无麸质而不是无麸质。通过针对这些特定成分，我们的目标是在不影响面包整体质地和风味的情况下消除与麸质相关的问题。该项目涉及多个阶段。目前，我们正在对酶进行表征，然后优化其活性，以达到面包中所需的麸质含量。随后，我们将进入面团制作阶段，确保酶不会影响面包的质地。最后，我们将进行感官测试，以确保无麸质面包的味道与普通面包相同。该解决方案提供了一种正宗、更健康的替代品，其质地和味道与传统面包非常相似，而且价格实惠。我们的最终目标是创造一个充满风味的无麸质世界。