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Wheat Bran Proteins

  • René R. Balandrán-QuintanaEmail author
  • Ana María Mendoza-Wilson
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

Wheat pericarp, known as bran after milling, is the protective envelope of the grain. It is constituted by seven layers, grouped into three major sections: inner (aleurone), intermediate, and outer bran, respectively. Thousands of proteins are expressed during the wheat grain development, many of them in pericarp, so wheat bran protein content is 15%. Aleurone proteins are mostly storage and metabolic enzymes, while those of intermediate and outer bran layers are mainly involved in stress/defense. Bioactivity of wheat bran proteins has been scarcely explored. Some evidences suggest a role in regulating fat metabolism, which could be preventive of obesity and nonalcoholic fatty liver disease. Antihypertensive peptides have been isolated from wheat bran, as well as soluble proteins of low molecular weight with antibacterial properties. Other uses for wheat bran protein extracts, such as enzyme inhibitors in food processing or as reservoirs of proteins for nanoparticle self-assembly, are discussed.

Keywords

Cereals Bioactive peptides Wheat bran proteomics Wheat pericarp Pericarp proteins Wheat aleurone Agro industrial by-products 

Abbreviations

2-DE

Two-dimensional electrophoresis

ACE

Angiotensin I converting enzyme

AMP

Adenosine monophosphate

AMPK

AMP-activated protein kinase

Arg

Arginine

ATP

Adenosine triphosphate

CD

Degrees day after anthesis

DAA

Days after anthesis

DiFA (AT)

Dehydroferulic acid (aryltetralin form)

DiFA (BF)

Dehydrodiferulic acid (benzofuran form)

Gln

Glutamine

Ile

Isoleucine

Leu

Leucine

NASH

Nonalcoholic steatohepatitis

Phe

Phenylalanine

PPO

Polyphenol oxidase

Pro

Proline

ROS

Reactive oxygen species

Thr

Threonine

Tyr

Tyrosine

Val

Valine

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • René R. Balandrán-Quintana
    • 1
    Email author
  • Ana María Mendoza-Wilson
    • 1
  1. 1.Centro de Investigación en Alimentación y Desarrollo, A.C.Coordinación de Tecnología de Alimentos de Origen VegetalHermosilloMéxico

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