Uttam Adgunkar Neha, Padte Shweta, Raj G Joshua Vimal, Govindaraju K, Kumar Sourav
Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Cheluvamba Mansion, Valmiki Rd, Opp. Railway Museum, Devaraja Mohalla, CFTRI Campus, Kajjihundi, Mysuru, Karnataka 570020 India.
School of Biotechnology and Bioinformatics, D.Y.Patil Deemed to be University, Navi Mumbai, India.
J Food Sci Technol. 2023 Feb;60(2):464-473. doi: 10.1007/s13197-022-05617-8. Epub 2022 Dec 28.
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.
麦麸是一种低成本的工业副产品，是优质蛋白质、矿物质、维生素和多种生物活性化合物的重要来源。本研究主要基于每百升重量（HLW）确定一家商业辊式面粉厂（CRFM）合适的麸皮流，优化麦麸蛋白分离工艺，对氨基酸进行表征，更侧重于具有较高商业可行性的简单水溶性白蛋白，并将其应用于食品配方中。麦麸总蛋白含量为16.18%，提取的蛋白总量即白蛋白（2.43%）、醇溶蛋白（2.47%）、谷蛋白（5.25%）、球蛋白（1.92%）和不溶性蛋白（4.09%）为12.08%。提取白蛋白后，对剩余麦麸进行超声处理，这进一步将白蛋白产量从2.43%提高到了3.07%。与对照面包相比，提取的麦麸白蛋白分离物（WBAI）被用于制作体积和蛋白质含量显著更高的高蛋白面包。所制作面包的结构和感官特性优于对照面包。因此，作为一种天然、实惠且潜在价格低廉的食品改良剂/强化剂，WBAI在解决蛋白质能量营养不良（PEM）方面具有巨大潜力。该工艺具有环保的巨大优势，此外，剩余的麸皮仍可作为牛饲料，提高了盈利能力和可行性。
