Nutritional properties of wheat bran protein isolates

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F21%3APU142395" target="_blank" >RIV/00216305:26310/21:PU142395 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391" target="_blank" >https://www.fch.vut.cz/vav/konference/sok/vystupy/sbornik-konference-2021-abstrakty-a5-pdf-p213391</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Nutritional properties of wheat bran protein isolates

Popis výsledku v původním jazyce

Proteins are one of the most important group of nutrients, they should contribute to about 10–35 % of the human diet. However, in modern lifestyles, people don’t have enough time to intake a sufficient amount of proteins. Fortification of food by proteins is a solution to protein deficiency in the diet. The food can be fortified by animal or plant proteins, which differ in nutrition properties, but also in price. Plant sources of proteins are cheaper and, therefore, more available also for the ordinary people. Wheat bran is one of the significant plant source of proteins. It is a secondary product of wheat utilization and contains approximately 16 % of proteins. About 50 % of the wheat bran proteins are not digestible, as they are part of complicated polysaccharide structures. Experiments were focused on the development of the protein isolation method. The digestible protein fraction was successfully isolated from wheat bran by pH-shift method. After an alkaline extraction and centrifugation of raw w

Název v anglickém jazyce

Nutritional properties of wheat bran protein isolates

Popis výsledku anglicky

Proteins are one of the most important group of nutrients, they should contribute to about 10–35 % of the human diet. However, in modern lifestyles, people don’t have enough time to intake a sufficient amount of proteins. Fortification of food by proteins is a solution to protein deficiency in the diet. The food can be fortified by animal or plant proteins, which differ in nutrition properties, but also in price. Plant sources of proteins are cheaper and, therefore, more available also for the ordinary people. Wheat bran is one of the significant plant source of proteins. It is a secondary product of wheat utilization and contains approximately 16 % of proteins. About 50 % of the wheat bran proteins are not digestible, as they are part of complicated polysaccharide structures. Experiments were focused on the development of the protein isolation method. The digestible protein fraction was successfully isolated from wheat bran by pH-shift method. After an alkaline extraction and centrifugation of raw w

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů