This large protein is in many cereals such as wheat, barley, rye, oats, kamut and spelled. So it is an integral part of our basic nutrition. It is for example in bread and pasta, but also pizza, cakes, sauces, preserves. It is almost systematically gluten added to ready-to-eat meals to make them look better to do like this.
Gluten provides kneaded dough its elasticity and ensures the chewiness of products from cereals which are cooked in the oven.
Digestive enzymes are produced by the digestive system. They make possible the separation of complex molecules into simple molecules, which can be recorded by the organism. They are produced in the saliva, in the stomach and in the pancreas.
Each enzyme works on the level of a specific substrate. There are three types of identification:
- The proteolytic enzymes, which act on the proteins.
- The glycolytic enzymes, which act on the carbohydrates.
- The lipolytic enzymes, which act on the lipids (fats).
Digestive enzymes usually have a name ending in "ASE" depending on the molecule which they convert. Proteases digest, for example, proteins, lipids digest lipases, amylases digest starch.
Description of the enzymes present in the Ortho Glutenzym
A protease is an enzyme that breaks the peptide compounds of proteins. They are also referred to as peptidases, or proteolytic enzymes.
An aminopeptidase is a class of proteases that catalyzes the cleavage of amino acids, by cleavage between the first amino acid and the second amino acid of the chain, and which thus releasing the N-terminal amino acid.