Fig. 6.

Glutenase activity of extracellular proteases produced by bacteria originated from root vegetables. a Two μl extracellular protease extracts pipetted onto gliadin (0.05%) agarose plate and incubated for 2 h. b UPLC chromatograms of 33-mer peptide hydrolysis products. A 33-mer peptide (final concentration 250 μg/ml) was incubated for 120 min at 37 °C with extracellular protease extracts. Arrows point to the original uncleaved 33-mer peptide