Plant industrial by‐products are relatively low cost and rich in organic material. Although these by‐products are a good source of various nutritional compounds, they represent the main disposal problem for the food industry. Wheat bran, one of the main by‐products of the wheat milling industry, contains more than 15% high‐quality proteins. However, these proteins are present in a form which is poorly digested as they are enclosed within a matrix of cell wall polysaccharides. About 15.5 million tonnes of usable protein could be recovered from bran if a commercial extraction process can be made viable. The purpose of this work was to extract protein from durum wheat bran using an alkaline acid method to study its nutritional and functional properties with the goal of using it as a fortifying material in cereal‐based foods such as pasta and bread.

中文翻译：

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硬质小麦麸皮浓缩蛋白的营养和功能特性

植物工业副产品的成本相对较低，并且富含有机材料。尽管这些副产品是各种营养化合物的良好来源，但它们却代表了食品工业的主要处置问题。麦麸是制粉工业的主要副产品之一，其中含有15％以上的高质量蛋白质。但是，这些蛋白质以被包裹在细胞壁多糖基质中的形式存在消化不良的形式。如果能够使商业提取工艺可行，则可以从麸皮中回收约1550万吨有用蛋白。这项工作的目的是使用一种碱性酸方法从硬粒小麦麸皮中提取蛋白质，以研究其营养和功能特性，目的是将其用作谷物类食品（如面食和面包）中的强化材料。