Nutritional properties of wheat bran protein isolates

abstract

English

Proteins are one of the most important group of nutrients, they should contribute to about 10–35 % of the human diet. However, in modern lifestyles, people don’t have enough time to intake a sufficient amount of proteins. Fortification of food by proteins is a solution to protein deficiency in the diet. The food can be fortified by animal or plant proteins, which differ in nutrition properties, but also in price. Plant sources of proteins are cheaper and, therefore, more available also for the ordinary people. Wheat bran is one of the significant plant source of proteins. It is a secondary product of wheat utilization and contains approximately 16 % of proteins. About 50 % of the wheat bran proteins are not digestible, as they are part of complicated polysaccharide structures. Experiments were focused on the development of the protein isolation method. The digestible protein fraction was successfully isolated from wheat bran by pH-shift method. After an alkaline extraction and centrifugation of raw wheat bran, proteins were released to the supernatant. These proteins were then precipitated by adjustment to pH 4. The yield of the isolation process was about 8 % with 90% protein content. Dehydration of the product was performed by lyophilization. Isolated protein material was subjected to chemical characterization. After lyophilization, the isolated material contained about 8 % of water. Based on the amino acid analysis, it was found, that the most abundant amino acid is arginine, which is important to e.g. for muscles growth and regeneration. Minor components of the isolated material are ferulic acid, which is a very good antioxidant, and glucose, whose content was up to 0,5 %. One of the important characteristics of this material is its mineral content. ICP-OES analysis of the isolated material has shown that it contains only 337 ± 3 mg/kg phosphorus. According to the phosphorus/protein ratio, this material seems to be suitable for the nutrition of people with kidney diseases.

Wheat bran, protein isolates, food application

SLAVÍKOVÁ, Z.; POŘÍZKA, J.; NÁBĚLEK, J.; DIVIŠ, P.

25. 11. 2021

Vysoké učení technické v Brně, Fakulta chemická

Purkyňova 464/118, 612 00 Brno

978-80-214-6002-7

Studentská odborná konference Chemie je život 2021

první

56

57

106

https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391