Research Progress on Extraction, Functional Properties and Application of Wheat Bran Protein in Food Industry

Wheat bran, a principal byproduct of wheat milling, has not only a substantial yield, but also a high nutritional value. However, its high dietary fiber content results in a coarse texture. Therefore, most of the wheat bran is used as livestock feed and its application in food processing is limited. Wheat bran protein, a chief constituent of wheat bran, is abundant and features an amino acid composition that surpasses the FAO/WHO recommended standards, offering high biological value and superior food functionality. It stands as a low-cost, high-quality, and complete plant-based protein source with significant development potential and broad application prospects. This article introduces the composition and distribution of wheat bran protein, evaluates the comparative merits and drawbacks of various extraction methods, and discusses the impact of different treatments on its functional properties in food. It also provides an overview of the current applications of wheat bran protein in food processing, highlighted its potential in milk protein replacement, nanocarrier preparation, and edible film fabrication. Meanwhile, the challenges in the studies on wheat bran protein are put forward. The article aims to adequately develop plant-based protein resources, offer insights into the industrial production of bran protein, expand its processing and high-value applications, and foster the value-added transformation of wheat bran, thereby extending the grain processing industry chain.