Cereal Side-Streams as Alternative Protein Sources

Abstract

Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

Methods for Extracting Cereal Starches from Different Sources: A Review

“…Starch is used extensively in the food industry and can be isolated from several sources . In order to facilitate the understanding, the work was divided in two reviews: the first review focuses in methods for extracting cereal starches from different sources and the second review includes methods of extracting unconventional sources of starch.…”

Evaluation of Sequential Processing for the Extraction of Starch, Lipids, and Proteins From Wheat Bran

“…Lignin is also present in the seed coat (testa and hyaline) which also contains the antioxidizing alkylresorcinols, while the aleurone layer (the inner layer next to the starchy endosperm) contains a mixture of proteins, fibers, lipids, and minerals (Javed et al, 2012;Onipe et al, 2015). Due to the large quantities of bran produced, this material has potential for production of higher value products (Sozer et al, 2017). A number of refined molecules have been suggested as potential products from a bran refinery, and are normally divided according to the main bran component Pruckler et al, 2014).…”

“…Wheat bran, with 13-18% of proteins, is a potentially valuable source for food industry and can be used as an additive in a variety of food products such as beverages, meat, etc. (Sozer et al, 2017). Today, the interest in replacing the expensive and limited dietary proteins with a cheap source of protein from plants is increasing due to the increasing world population .…”

Recent developments in sustainably sourced protein-based biomaterials

“…A great diversity in protein-based biomaterials with various applications in different fields exists, however, to meet sustainability criteria it is important that the protein source is renewable and the entire production process including biomaterial development is low energy and eco-friendly [ 14 ]. In this context, the use of proteins from agro-wastes or food side streams provides a sustainable, economical, and reliable feedstock [ 15 ]. Similarly, the direct utilisation of several fibrous proteins, such as keratin, silk, resilin, and elastin into biodegradable hierarchical biomaterials also offers sustainable methods towards developing green biomaterials [ 10 , 16 ].…”