Abstract
Wheat bran (WB), a low-cost industrial by-product, is a vital source of high-quality proteins, minerals, vitamins, and several bioactive compounds. The present study encompasses the identification of appropriate bran streams of a commercial roller flour 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 formulation. 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 extraction, 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 significantly high volume 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, affordable potential inexpensive food improver/fortificant 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 profitability and viability.
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Data are original and generated during our study, other published data and reference included in the text have been clearly mentioned.
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The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- &:
-
And
- cm:
-
Centimetre
- DW:
-
Distilled water
- HLW:
-
Hectolitre Weight
- Gm:
-
Gram
- Kg:
-
Kilogram
- Mg:
-
Milligram
- Min:
-
Minutes
- Mm:
-
Millimetre
- RWB:
-
Raw wheat bran
- s:
-
Sec
- WB:
-
Wheat bran
- WBPI:
-
Wheat bran protein isolate
- NaoH:
-
Sodium hydroxide
- NaCl:
-
Sodium chloride
- HCL:
-
Hydrochloric Acid
- N:
-
Normality
- ◦C:
-
Degree Celsius
- kDa:
-
Kilo Dalton
- cm3 :
-
Centimeter cube
- AOAC:
-
Association of Analytical Communities
- AACC:
-
American Association of Cereal Chemists
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Acknowledgements
We, the authors are greatly thankful to the Director, CSIR-CFTRI for the support, guidance and encouragement. Mr. Keshava Prakash M.N., HOD, CIFS Dept., Mr.Anabalagan K.,CIFS Dept., Dr. Sridevi Annapurna Singh., PCT Dept., and Dr.P.Prabhasankar., HOD, FMBCT Dept. Our thanks are due to the project sponsoring agency for rendering financial support to carry out our research work under SSP-242 and SSP-277 projects.
Funding
SSP-242 → Sponsored project by M/S Shri Baseveshvara Roller Flour Mill, Mysuru. SSP-277 → Sponsored project by M/S S.G. Agro (pvt) Ltd.
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Adgunkar Neha Uttam: ProjectAssistant, Assisted in study and work. Shweta Padte: Dissertation student, Worked on this topic. Joshua Vimal Raj G: Project Assistant, compelling of data. Govindaraju K: Performed Amino acid analysis and guidance on protein studies. Sourav Kumar: Corresponding Author.
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Uttam, A.N., Padte, S., Raj, G.J.V. et al. Isolation, characterization, and utilization of wheat bran protein fraction for food application. J Food Sci Technol 60, 464–473 (2023). https://doi.org/10.1007/s13197-022-05617-8
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DOI: https://doi.org/10.1007/s13197-022-05617-8