Detail publikace

WHEAT BRAN – ALTERNATIVE PROTEIN SOURCE

SLAVÍKOVÁ, Z. POŘÍZKA, J. DIVIŠ, P.

Originální název

WHEAT BRAN – ALTERNATIVE PROTEIN SOURCE

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Wheat bran, a byproduct of wheat milling, has getting increasing attention as an alternative protein source due to its nutritional value, sustainability, and cost-effectiveness. With a protein content of up to 18%, wheat bran offers a compelling solution to the growing demand for protein in both human and animal nutrition. Utilizing wheat bran as a protein source can also contribute to waste reduction and the efficient use of agricultural by-products. The isolation of protein from wheat bran has been performed via pH precipitation and has demonstrated significant potential as a sustainable and efficient method. This technique yields more than 9% of protein with a protein content exceeding 80%. The isolated wheat bran protein powder (WBPP) is rich in glutamic acid and arginine, but more importantly contains all essential amino acids. The limiting one is lysine, but it is present in higher amount than in wheat endosperm protein (4.0 g/100 g). Furthermore, the digestibility of it exceeds 93%, making it highly suitable for nutritional applications. The utilization of WBPP in food applications underscores its potential to improve the nutritional profile of everyday foods and promoting better health outcomes. Like other plant proteins, the addition of WBPP can affect the techno-functional and sensory properties of foods. Especially bitterness is main sensory defect caused by WBPP addition. However, the development of the recipe and the modification of WBPP properties led to the successful production of high-protein pastries and yogurts of acceptable quality.

Klíčová slova

Wheat bran protein, nutrition, high-protein food, sustainability

Autoři

SLAVÍKOVÁ, Z.; POŘÍZKA, J.; DIVIŠ, P.

Vydáno

18. 10. 2024

Nakladatel

University of Novi Sad

Místo

Serbia

ISBN

ISBN 978-86-7994-063

Kniha

5th International Congress, Food Technology, Quality and Safety, E-abstract book

Strany od

125

Strany do

125

Strany počet

1

URL

https://foodtech.uns.ac.rs/wp-content/uploads/2018/07/e_ABSTRACT-BOOK-Foodtech2024.pdf

BibTex

@misc{BUT197058,
  author="Zuzana {Slavíková} and Jaromír {Pořízka} and Pavel {Diviš}",
  title="WHEAT BRAN – ALTERNATIVE PROTEIN SOURCE",
  booktitle="5th International Congress, Food Technology, Quality and Safety, E-abstract book",
  year="2024",
  pages="125--125",
  publisher="University of Novi Sad",
  address="Serbia",
  isbn="ISBN 978-86-7994-063",
  url="https://foodtech.uns.ac.rs/wp-content/uploads/2018/07/e_ABSTRACT-BOOK-Foodtech2024.pdf",
  note="abstract"
}