Application of an innovative enzyme-based technology for production of gluten-safe bread
Prozymi Biolabs exploits gluten-degrading enzymes for production of gluten-free bread made from wheat. There are over 400 million people worldwide affected by gluten-related diseases that are triggered by the digestive system’s response to gluten proteins found in wheat, barley and other grain flours, which are used in bread, pasta and many of our daily food staples. Their unique solution involves a novel set of enzymes capable of selectively deactivating the harmful parts of gluten, which are responsible for gluten-related issues, while preserving the remaining gluten that gives bread its familiar texture. As a result, the final bread product can be characterised as gluten-safe rather than gluten-free. Their goal is to provide a technology for production of nutritious gluten-safe products with a distinctive texture, flavour, and aroma at an affordable price and with minimal environmental impact.
This Launchpad project focused on optimising expression systems for gluten-degrading enzymes and demonstrating their proof-of-concept application in dough preparation. Building on their prior identification and isolation of a set of gluten-targeting enzymes, the team developed high-yield expression systems, ensuring both robust enzyme production and an efficient downstream processing workflow.
Following successful enzyme expression and purification, they integrated these enzymes into dough preparation workflows to evaluate their functionality in a real-world setting. Analytical assessments - including quantification of residual gluten and evaluation of dough’s physical characteristics - provided valuable insights into enzyme performance, laying the groundwork for further development of the company’s gluten-safe technology.
Overall, the project not only demonstrated the technology's strong potential, but also provided the team with valuable technical expertise and a solid foundation for future product development in the food biotechnology space.