Isolation, characterization, and utilization of wheat bran protein fraction for food application.

Neha Uttam, Adgunkar and Shweta, Padte and Joshua Vimal Raj, G. and Govindaraju, K. and Sourav, Kumar (2023) Isolation, characterization, and utilization of wheat bran protein fraction for food application. Journal of Food Science and Technology, 60 (2). pp. 464-473. ISSN 0022-1155

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Abstract

Wheat bran (WB), a low-cost industrial by-prod�uct, is a vital source of high-quality proteins, minerals, vita�mins, and several bioactive compounds. The present study encompasses the identifcation of appropriate bran streams of a commercial roller four mill (CRFM) essentially based on hector liter weight, (HLW), optimization of WB protein isolation process, amino acid characterization, rendering more emphasis on simple water-soluble albumins, having higher commercial viability, and its application in food for�mulation. Total WB protein was 16.18% protein, the sum of the extracted proteins viz. albumin (2.43%), a prolamin (2.47%), glutelin (5.25%), globulin (1.92%), and insoluble proteins (4.09%) was 12.08%. Following albumin extrac�tion, residual WB was subjected to ultra-sonication which further increased albumin protein yield from 2.43 to 3.07%. The extracted WB albumin isolate (WBAI) was utilized to develop high protein bread having signifcantly high vol�ume and protein content, compared to control bread. The structural and sensorial attributes of the developed bread were superior compared to control bread. Thus, WBAI has a tremendous scope as a natural, afordable potential inex�pensive food improver/fortifcant to address protein-energy malnutrition (PEM). The process has the great advantage of being eco-friendly, besides, residual bran can still be used as cattle feed, enhancing proftability and viability.

Item Type:	Article
Uncontrolled Keywords:	Wheat bran (WB) · Albumin protein · Wheat bran albumin isolate (WBAI) · Protein extraction · Ultra�sonication · Product developmen
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 09:04
Last Modified:	24 May 2023 09:04
URI:	http://ir.cftri.res.in/id/eprint/16452

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