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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Gluten-free products made from naturally gluten-free raw materials have an inferior taste and can cause deficiencies in various nutrients, especially non-starch polysaccharides. To address this problem, scientists are searching for new strategies to eliminate harmful gluten from wheat, rye, and barley and to produce balanced products with good organoleptic properties. This study evaluated the possibility of hydrolysing gluten in wheat bran, a by-product obtained after the dry fractionation of wheat, using plant enzymes. The gluten content of wheat bran after treatment with papain, bromelain, and their combination under different hydrolysis conditions was investigated. The amount of gluten was determined using an enzyme-linked immunosorbent assay ELISA R5 and the reduction in immunogenic gliadins was analysed using high-performance reverse phase liquid chromatography. The results of the study showed that 4 h hydrolysis with bromelain and papain reduced the levels of gluten immunogenic compounds in bran from 58,650.00 to 2588.20–3544.50 mg/kg; however, they did not reach the gluten-free limit. A higher hydrolysis efficiency of 95.59% was observed after treatment with papain, while the combination of both enzymes and bromelain alone were less effective. The results presented in this article will be helpful to other researchers and manufacturers of wheat-based products when selecting methods to reduce gluten immunogenicity and contribute to the development of sustainable technologies.

Details

Title
The Efficacy of Plant Enzymes Bromelain and Papain as a Tool for Reducing Gluten Immunogenicity from Wheat Bran
Author
Bradauskiene, Vijole 1   VIAFID ORCID Logo  ; Vaiciulyte-Funk, Lina 1 ; Cernauskas, Darius 1   VIAFID ORCID Logo  ; Dzingeleviciene, Reda 2   VIAFID ORCID Logo  ; Lima, Joao P M 3 ; Bradauskaite, Aida 4 ; Tita, Mihaela Adriana 5   VIAFID ORCID Logo 

 Food Institute, Kaunas University of Technology, Radvilenu Road 19, 44307 Kaunas, Lithuania 
 Faculty of Health Sciences, Klaipeda University, H. Manto Street 84, 92294 Klaipeda, Lithuania 
 Politechnical of Coimbra, ESTeSC, UCPDN, Rua 5 de Outubro–SM Bispo, Apartado 7006, 3046-854 Coimbra, Portugal; GreenUPorto—Sustainable Agrifood Production Research Centre, Rua da Agrária 747, 4485-646 Vairão, Portugal 
 Faculty of Veterinary and Experimental Sciences, Catholic University of Valencia San Vicente Mártir, Calle de Guillem de Castro 94, 46001 València, Spain 
 Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu 7, 550012 Sibiu, Romania 
First page
1948
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
22279717
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2728522766
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.