Wheat bran proteins: An update on extraction, properties, and application

The problem of food waste permeates the entire supply chain, and protein waste is a particularly significant concern due to the essential biological functions of proteins and their versatile chemical and physical properties. Proteins recovered from food waste can be repurposed to develop innovative materials and technologies. Given cereals' crucial role in human diets, billions of tons are produced annually, generating by-products during processing. Among these, bran is notable for its high-quality protein content, with potential applications in the food and pharmaceutical industries. Wheat, the second most produced cereal globally, results in millions of tons of wheat bran each year, mainly utilized for animal feed, leaving its protein content largely untapped and wasted. Despite extensive research over the decades focused on extracting proteins from wheat bran, commercial availability remains elusive. This is primarily due to the complexities involved in the extraction process. However, recent technological advancements offer more sustainable methods for protein extraction, keeping the issue of wheat bran protein utilization pertinent. This mini review highlights the ongoing necessity for research aimed at harnessing wasted proteins from cereal by-products, particularly wheat bran, underscoring its significance as a by-product in the global food industry. • Wheat bran is a protein-rich by-product that is often underutilized. • Its proteins provide significant nutritional, health, and functional benefits. • Emerging technologies enable more sustainable protein extraction from wheat bran. • Extraction methods critically affect the quality and functionality of wheat bran proteins. • Standardized and comparative studies are needed to optimize extraction techniques.