Re: Papain vs Bromelain for gluten - Devin

[Guest guest]

Both papain and bromelain are considered " non-specific " in the

peptide bonds they break, that is, they cut many different types of

peptide bonds (types being the two amino acids involved in forming

the peptide bond). The textbook indication on papain and bromelain

is that they favor cutting bonds composed of hydrophobic amino acids.

I will see if I can find comparative articles on papain/bromelain and

their actions on gluten.

As for health food types of papain and bromelain, be sure that an

activity unit is listed, not just a weight measurement. Also,

papain, and bromelain to a certain extent, are sensitive to

oxidation, so many companies use sulfites in papaya extracts to

preserve the activity of papain. This is not the case with HNI

enzymes, as we use a sulfite-free form of papain which maintains high

activity without the use of sulfite preservatives.

The label must indicate if a product has over 30 parts per million

sulfite included.

Devin

> Hey, is there much difference in papain and bromelain as far as

> working on gluten. I know the DPP IV is the casein-breaker. So if

> someone wanted just to get some generic bromelain or papain from

the

> health food store would it make a difference what they used. And

how

> does this compare with a " formulated " product like Peptizyde for

> gluten, ignoring for the moment that Pep also works on casein.

>

> .