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

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.