Chemical composition of wheat bran protein isolates

abstrakt

angličtina

Due to the growing world population it is more complicated to satisfy the nutritional requirements of all the people. Food industry is continuously evolving to increase the amount of essential nutrients in food. Development in this area is recently focused on finding of new sources of dietary protein. Proteins are basically divided to categories of animal and plant origin. They differ mainly in amino acid composition and digestability of proteins. Because of high costs and demands of animal production, the plant protein sources are perspective. Generally, plant proteins are badly digestable, because of the presence of polysaccharide structures, but digestability of proteins can be increased by their extraction, which is the considerable reason for production of plant protein isolates. Wheat bran (WB) is a secondary product of wheat flour production. Its annual worldwide production is about 150 million tons. It is primary composed of dietary fiber and used in the feed industry. However, it also contains relatively high amount of proteins (about 16 %) with perspective properties. The main goal of this work was to isolate the WB proteins and to carry out its detailed chemical characterization. Extraction was performed using the protein dissolution technique at pH 11. Solid fraction was removed by centrifugation. Extracted proteins were precipitated by the pH shift to 4. The WB isolate was finally dried by the lyophilization. The yield and the protein content of isolates depend mainly on concentration of the used alkali for protein extraction and device for elimination of carbohydrates. The isolate, produced by optimized technology, contained 68,4 ± 3,4 % of proteins. Next main components of WB isolates were starch, water and minor amount of mineral compounds. The most abundant amino acids were glutamic acid and arginine, but at all, 8 essential amino acids were determined in WB isolates.

Protein, Protein isolates, Wheat bran

SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P.

11. 10. 2022

Elsevier

55

55

99

https://cctrixiefiles.s3.amazonaws.com/trixie-configurator-elsevier/62c6e6db0bb4036c36452692/NZBP2022_Abstract%20book.pdf