Meeuwissen, Fieke (2025) Extraction and Functional Enhancement of Wheat Bran Proteins for Sustainable Food Applications. Master's Thesis / Essay, Chemical Engineering.
|
Text
mCE2025MeeuwissenFA.pdf.pdf Download (2MB) | Preview |
Abstract
The growing demand for sustainable protein sources calls for innovative uses of agricultural byproducts. This study explores the extraction and functional enhancement of wheat bran proteins—albumins, globulins, and glutelins—for food applications. Proteins were sequentially extracted via a modified Osborne method. Batch extraction recovered 60.8% of total protein, while continuous extraction yielded 22.7%. Enzymatic crosslinking using microbial transglutaminase (TGase) was applied to improve structural stability, aided by heat and β-mercaptoethanol pretreatments. SDS-PAGE confirmed high-molecular-weight aggregates, especially for albumins and glutelins at a 1:2 enzyme-to-protein ratio. Functional properties were tested across pH levels. Solubility decreased after crosslinking, but foaming capacity and stability improved. No significant improvement in emulsifying properties was found. Process simulations in SuperPro Designer and MATLAB demonstrated industrial scalability. Overall, wheat bran proteins show promise as sustainable functional ingredients, though further optimization of crosslinking conditions is needed.
| Item Type: | Thesis (Master's Thesis / Essay) |
|---|---|
| Supervisor name: | Euverink, G.J.W. |
| Degree programme: | Chemical Engineering |
| Thesis type: | Master's Thesis / Essay |
| Language: | English |
| Date Deposited: | 24 Jun 2025 08:13 |
| Last Modified: | 24 Jun 2025 08:13 |
| URI: | https://fse.studenttheses.ub.rug.nl/id/eprint/35477 |
Actions (login required)
 |
View Item |