Cereal bran proteins: recent advances in extraction, properties, and applications

Hadidi, Milad; Garcia, Samuel Rodriguez; Ziogkas, Dimitrios; McClements, David Julian; Moreno, Andres

doi:10.1080/10408398.2023.2226730

Cited by 9 publications

(3 citation statements)

References 140 publications

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“…For seed vigor, 50 seeds were chosen at random, and the number of seeds with a visible radicle was recorded. Seed vigor was calculated using Equation (2).…”

Section: Radicle Length and Seed Vigormentioning

confidence: 99%

“…Metabolites 2024, 14, 35. https://doi.org/10.3390/metabo14010035 https://www.mdpi.com/journal/metabolites of carbohydrates and proteins, serving as the primary energy source for individuals [1]. Cereals are caryopses from plants belonging to the Gramineae family, and their morphological structure consists of the germ, endosperm, and pericarp [2]. In addition to their role as an energy reserve, cereals contain a metabolically active component responsible for the germination process.…”

Section: Introductionmentioning

confidence: 99%

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A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Nascimento,

Silva,

Andressa

et al. 2024

Metabolites

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Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24–96 h) and temperature (18–32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.

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“…For seed vigor, 50 seeds were chosen at random, and the number of seeds with a visible radicle was recorded. Seed vigor was calculated using Equation (2).…”

Section: Radicle Length and Seed Vigormentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Nascimento,

Silva,

Andressa

et al. 2024

Metabolites

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“…Moreover, they are categorized into four types depending on their solubility, namely albumins (soluble in water), globulins (soluble in a salt solution), prolamins (soluble in ethanol aqueous solution), and glutenins (dilute acid or alkaline solution). Different types of cereal grains such as wheat, rice, maize, barley, and oats consist of a variety of proteins that are discussed in more detail [27]. For instance-wheat consists of a storage protein called gluten (80-85%) which divides into two subgroups, gliadins (alcohol soluble) and glutenins (alcohol insoluble).…”

Section: Cereal Proteinsmentioning

confidence: 99%

Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Jindal,

Patil,

Bains

et al. 2023

Foods

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Minerals play an important role in maintaining human health as the deficiency of these minerals can lead to serious health issues. To address these deficiencies, current research efforts are actively investigating the utilization of protein-mineral complexes as eco-friendly, non-hazardous, suitable mineral fortifiers, characterized by minimal toxicity, for incorporation into food products. Thus, we reviewed the current challenges in incorporating the cereal-legume protein-inorganic minerals complexes’ structure, binding properties, and toxicity during fortification on human health. Moreover, we further reviewed the development of protein-mineral complexes, characterization, and their food applications. The use of inorganic minerals has been associated with several toxic effects, leading to tissue-level toxicity. Cereal- and legume-based protein-mineral complexes effectively reduced the toxicity, improved bone mineral density, and has antioxidant properties. The characterization techniques provided a better understanding of the binding efficiency of cereal- and legume-based protein-mineral complexes. Overall, understanding the mechanism and binding efficiency underlying protein-mineral complex formation provided a novel insight into the design of therapeutic strategies for mineral-related diseases with minimal toxicity.

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Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review

Rout,

Dash,

Panda

et al. 2024

Food Sci Biotechnol

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Cereal bran proteins: recent advances in extraction, properties, and applications

Cited by 9 publications

References 140 publications

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications

Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review

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