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)


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.


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



Two-dimensional electrophoresis


Angiotensin I converting enzyme


Adenosine monophosphate


AMP-activated protein kinase




Adenosine triphosphate


Degrees day after anthesis


Days after anthesis


Dehydroferulic acid (aryltetralin form)


Dehydrodiferulic acid (benzofuran form)








Nonalcoholic steatohepatitis




Polyphenol oxidase




Reactive oxygen species








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© 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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