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

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.