Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries. (30th September 2020)

• Record Type: Journal Article
• Authors: Banerjee, Shivali; Ranganathan, Vijayaraghavan; Arora, Amit; Patti, Antonio F.
• Is Part Of: International journal of food science & technology. Volume 56:Number 4(2021)
• Page Start: 1724
• Page End: 1733
• Publication Date: 2020-09-30
• Subjects: Bromelain -- gluten -- hydrolysate -- pineapple extract -- valorisation; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14796
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this work, wheat gluten was hydrolysed with pineapple crude extract, obtained from pineapple core which is a waste from the pineapple processing industry. The efficacy of crude pineapple extract was at par with the commercial bromelain in terms of hydrolysing wheat gluten. The hydrolysis proceeded at a rapid rate during the first 60 min, then slowed down till 120 min, followed by a further steep rise until 180 min and a very slow reaction up to the 24‐h incubation period. The resulting hydrolysates had a fair solubility (>40%) over a pH range of 2–10. The molecular masses of the identified mixture of peptides ranged between 500 and 5000 Da, with 16% and 79% of the identified peptides in the range 0.5–1.0 and 1.0–2.0 kDa, respectively. The functional properties of the hydrolysates were remarkably better than the original gluten. Abstract : Hydrolysis of wheat gluten using crude bromelain extract from pineapple core waste.