Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, Elisa; Huang, Xin; Nordlund, Emilia; Katina, Kati

doi:10.1016/j.foodchem.2019.03.020

Cited by 49 publications

(13 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentrations of soluble proteins were 39.23 ± 0.67 mg/100 mL in the unfermented goji juice, and increased by 90.54%, 31.18%, and 110.91% in the goji juice samples fermented with SLV, SZP, and SZVP, respectively. Arte et al [13] also obtained a similar result from fermentation of wheat bran with L. plantarum and yeast, where they found that fermentation increased the protein content of the fermented wheat bran by 20%. Some bacterial strains produced or were activated by a variety of enzymes, such as endogenous proteases during fermentation [14].…”

Section: Resultsmentioning

confidence: 76%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

View full text Add to dashboard Cite

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

show abstract

Section: Resultsmentioning

confidence: 76%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

View full text Add to dashboard Cite

show abstract

“…With the growing world population and given the limited resources our planet can provide, it is essential to produce enough food to meet the growing demands and needs of the human population and also to ensure food security. However, with restricted arable land, the agri-food industry by-products should become recycled within the food chain and, thus, be valorized as a sustainable source of food and food ingredients [6,14], also promoting the circular economy. Therefore, this study was performed to provide a detailed nutritional and chemical characterization of cereal by-products, namely wheat, maize, and rye bran and/or germ, currently produced in large quantities by food ingredients industrial groups, but which have low or no commercial value.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

et al. 2021

View full text Add to dashboard Cite

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

show abstract

“…[9,10] Wheat bran is rich in dietary fiber (about 50%), more than 90% of which is water insoluble fiber. [11,12] It is reported that dietary fiber helps control cardiovascular disease, blood cholesterol, obesity, and cancer. [13] Wheat bran is increasingly used in human diets due to its attractive health-promoting properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Wheat Bran Fiber on the Behaviors of Maize Starch Based Films

et al. 2020

Starch Stärke

View full text Add to dashboard Cite

This work presents the potential of wheat bran fiber as filler in starch-based films. Maize starch incorporating 0-25% w/w wheat bran fiber is used to produce biocomposite films. The properties of starch-based films are discussed, including morphology, thickness, opacity, water vapor permeability, tensile strength, and elongation at break. As wheat bran fiber is added, the biocomposite films become rough, thick, and opaque. Starch films without the addition of wheat bran fiber presen low water vapor permeability. The elongation at break of films decreases with increase in wheat bran fiber content. The tensile strength increases with increase in wheat bran fiber content from 0 to 10% w/w (about 5.07 MPa) and then decreases as wheat bran fiber content increases. However, the tensile strength of film with loading 20% w/w wheat bran fiber is still higher than that of control starch film, which means that the tensile strength can be improved by incorporating wheat bran fiber.

show abstract

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Cited by 49 publications

References 34 publications

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Effect of Wheat Bran Fiber on the Behaviors of Maize Starch Based Films

Contact Info

Product

Resources

About