Bran, the main by-product of wheat milling, is used, to a minimal extent, as animal feed, but is mainly disposed of, resulting in the loss of high added-value compounds. Furthermore, to date, the recovery of biomolecules through disassembly involves chemical treatments that have a significant impact.
Therefore, the aim of the work by A. Ferraioli et al. (National Conference on Food Science and Technology, Bari, 12-13 June 2024, 87) was to develop a green method based on the use of enzymatic hydrolysis.
According to the authors, in order to standardise the process, it is essential to know the substrate and define the kinetic parameters of the enzyme. Therefore, during the experiment, the following were carried out:

• the chemical-physical characterisation of bran and
• (ii) the optimisation of the test conditions (in terms of time, temperature, buffer, pH and enzyme:substrate ratio) of the alkaline protease.