Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods

Abstract

To achieve a more sustainable global food production, a shift from animal to plant protein based food is necessary. At the same time, these plant proteins are preferentially derived from side-streams of industrial processes. Wheat bran and germ represent two major side-streams of the wheat milling industry, and contain aqueous-phase soluble proteins with a well-balanced amino acid composition. To successfully use wheat bran and germ proteins in novel plant-based liquid and semi-solid foods, they need to (i) be rendered extractable and (ii) contribute functionally to stabilizing the food system. Prior heat treatment and the occurrence of intact cell walls are important barriers in this regard. Several strategies have been applied to overcome these issues, including physical processing and (bio)chemical modification. We here present a comprehensive, critical overview of the aqueous-phase extraction of protein from (modified) wheat bran and germ. Moreover, we discuss the functionality of the extracted protein, specifically in the context of liquid (foam- and emulsion-type) and semi-solid (gel-type) food applications. In each section, we identify important knowledge gaps and highlight several future prospects that could further increase the application potential of wheat bran and germ proteins in the food industry.

Keywords:

• Wheat bran
• wheat germ
• protein extractability
• protein functionality
• plant-based foods

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

F. Janssen and A.G.B. Wouters wish to acknowledge KU Leuven Internal Funds for a mandate as postdoctoral researcher (ref. PDM/20/120), and for a KU Leuven start-up grant (ref. STG-19-00384), respectively. F. Janssen also acknowledges the Research Foundation Flanders (FWO Vlaanderen, Brussels, Belgium) for a postdoctoral fellowship (ref. 1224123N).