Physicochemical Properties of Isolated Proteins for Upcycling Food Processing By-products

Abstract

This study evaluated the physicochemical properties of proteins isolated from the processing of by-products of cereal and oilseed crops. The crude protein content of the isolated proteins was 74.72%, 74.35%, 86.84%, 82.07%, 85.52%, and 85.31% for rice bran, barley bran, wheat bran, soybean meal, perilla meal, and sesame meal, respectively. The protein recovery rate was the highest at 77.85% in perilla meal and the lowest at 44.17% in wheat bran. The total essential amino acid content ranged from 30.51 to 39.48 mg/100 mg, with arginine and methionine being the highest in sesame meal protein at 11.13 and 2.94 mg/100 mg, respectively, and lysine the highest in soybean meal protein at 7.08 mg/100 mg. The oil absorption capacity was the highest at 408.96% in sesame meal protein, and the lowest at 180.32% in soybean meal protein. Solubility ranged from 25.97% (sesame meal) to 93.14% (soybean meal). Based on the above results, the combination of sesame meal protein and soybean meal protein, both isolated from food processing by-products, can be utilized as an excellent protein source that complements the amino acid balance.