Preparation and characterization of protein concentrates from wheat bran

The diploma thesis deals with usage of wheat bran as a source of high-quality proteins. Every year mill industry produces large amounts of by-products. These by-products are constituted by wheat bran. There is a big effort to use these type of materials within a circular economy. Wheat bran contains about 14–18 % proteins which appears to be a good component for valorisation. It is possible to extract proteins from bran according to their behaviour in the range of pH. Proteins are soluble in alkaline pH and can be precipitated around their isoelectric point. The final treatment of precipitated proteins is lyophilisation. The next step is characterisation of the product. There are a few parameters to analyse: purity of the isolate, amino acid profile, composition of minerals, water contain etc. Interest in nutrition is on the rise not only by professional sportsman. This isolated product could serve as a potential protein supplement