The Efficacy of Plant Enzymes Bromelain and Papain as a Tool for Reducing Gluten Immunogenicity from Wheat Bran

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 wheat, rye, barley produce balanced with good organoleptic properties. This study evaluated the possibility of hydrolysing wheat bran, a by-product obtained after dry fractionation using plant enzymes. The content bran treatment papain, bromelain, their combination under different hydrolysis conditions was investigated. amount determined enzyme-linked immunosorbent assay ELISA R5 reduction immunogenic gliadins analysed high-performance reverse phase liquid chromatography. results showed that 4 h bromelain papain reduced levels compounds 58,650.00 2588.20–3544.50 mg/kg; however, they did not reach limit. A higher efficiency 95.59% observed while both enzymes alone were less effective. presented article will be helpful other researchers manufacturers wheat-based when selecting methods reduce immunogenicity contribute development sustainable technologies.