Defence Varshini Krishnamoorthy: "Valorisation of Wheat Bran- Functional Plant Protein for Food Application"
Promotors: 1st promotor: Prof G.J.W. Euverink, 2nd promotor: Prof Erik Heeres
Abstract: Wheat bran is a major by-product of wheat milling and is produced in large quantities worldwide. Although wheat bran contains valuable nutrients, including proteins, it remains underutilised in food applications and is often utilised as cattle feed or regarded as waste. Improving the functionality of wheat bran protein could therefore contribute to the sustainable use of agricultural by-products and provide a new plant-based protein ingredient for the food industry.
This PhD research explored the valorisation of wheat bran protein and its potential application in food products. In particular, the functional properties of fractionated wheat bran protein were investigated to understand its interactions with oil, foaming ability, solubility, and antioxidant potential. Given the protein’s enhanced emulsion ability, it was tested in the vegan mayonnaise formulation. The results from these experiments demonstrated that mayonnaise formulated with wheat bran protein exhibited rheological properties comparable to those of traditional egg mayonnaise. Additionally, cookies and cakes were formulated using wheat bran protein, completely replacing eggs. The vegan cookies showed enhanced protein content, comparable spread factor, and fracturability, whereas the vegan cakes showed improved volume, density, springiness, protein content, density, and chewiness.
Further, this study also evaluated enzymatic crosslinking using Transglutaminase (TGase) and its effect on the structural, physicochemical, and functional properties of wheat bran protein. Unfortunately, the results showed no significant improvement in the relevant functional properties of wheat bran protein for food applications.
This research provides new insights into the use of agricultural byproducts as functional food ingredients. The results support the development of sustainable, plant-based proteins and contribute to the broader effort to valorise agricultural by-products.