Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/29356
Title: Nutritional and functional properties of durum wheat bran protein concentrate
Contributor(s): Alzuwaid, Nabeel T  (author); Sissons, Mike  (author); Laddomada, Barbara (author); Fellows, Christopher M  (author)orcid 
Publication Date: 2020-03
Early Online Version: 2019-12-08
DOI: 10.1002/cche.10246
Handle Link: https://hdl.handle.net/1959.11/29356
Abstract: Background and objectives: Plant industrial by‐products are relatively low cost and rich in organic material. Although these by‐products are a good source of various nutritional compounds, they represent the main disposal problem for the food industry. Wheat bran, one of the main by‐products of the wheat milling industry, contains more than 15% high‐quality proteins. However, these proteins are present in a form which is poorly digested as they are enclosed within a matrix of cell wall polysaccharides. About 15.5 million tonnes of usable protein could be recovered from bran if a commercial extraction process can be made viable. The purpose of this work was to extract protein from durum wheat bran using an alkaline acid method to study its nutritional and functional properties with the goal of using it as a fortifying material in cereal‐based foods such as pasta and bread.
Findings: Durum wheat bran protein concentrate (WBPC) was prepared by using an alkaline extraction method (pH 9.5 for two hours) followed by isoelectric precipitation (pH 4.2). Chemical, nutritional, and functional properties of WBPC were obtained. WBPC had a protein content of ~61% (protein yield 20.5%-24.8%), containing also lipids, fiber, and small quantities of starch. WBPC was enriched in phytosterols compared to wheat bran (11.59 vs. 5.14 mg/g) with β‐sitosterol the predominant (4.37 mg/g). WBPC was also enriched in all the amino acids compared to bran, especially lysine and threonine. WBPC retained some phenolic acids, but at an eightfold lower quantity than in bran and retained about half the antioxidant activity (DPPH) of bran. WBPC showed excellent functional properties in terms of high solubility over a wide range in pH and good water and fat absorption capacity. The main protein components were albumin and globulin proteins.
Conclusion: The extraction method used produced a protein concentrate in reasonable yield with high protein content enriched in essential amino acids and phytosterols compared to wheat bran with good functional properties and phenolic acids and antioxidant potential.
Significance and novelty: The nutritional and functional properties of WBPC make it a promising ingredient for various food products such as cereal and baked foods, processed meat, and beverages.
Publication Type: Journal Article
Source of Publication: Cereal Chemistry, 97(2), p. 304-315
Publisher: John Wiley & Sons Ltd
Place of Publication: United Kingdom
ISSN: 1943-3638
0009-0352
Fields of Research (FoR) 2008: 030399 Macromolecular and Materials Chemistry not elsewhere classified
Fields of Research (FoR) 2020: 300602 Food chemistry and food sensory science
Socio-Economic Objective (SEO) 2008: 860104 Flour Mill and Cereal Food
Socio-Economic Objective (SEO) 2020: 241304 Flour mill and cereal food
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Appears in Collections:Journal Article
School of Environmental and Rural Science
School of Science and Technology

Files in This Item:
1 files
File SizeFormat 
Show full item record

SCOPUSTM   
Citations

28
checked on Jun 29, 2024

Page view(s)

1,656
checked on Jul 7, 2024

Download(s)

6
checked on Jul 7, 2024
Google Media

Google ScholarTM

Check

Altmetric


Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.