Figure 1: Gluten content (mg/kg) of bread drink as affected by AN-PEP concentration and incubation time. 5 mL bread drink were mixed with 50 μL AN-PEP solution (0.1, 1.0, 10.0 mg/mL, corresponding to 1.2 • 10-4, 12.0 • 10-4, and 120 • 10-4 U) and incubated at pH 4.0 and 50 °C for 0 to 30 min. LOQ, limit of quantitation. Values associated with different letters denote significant differences (two-sided t-test, p<0.05).