Green approach towards hydrolysing wheat gluten using waste ingredients from pineapple processing industries

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.