Biotechnology applications of wheat bran. Review

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The review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without increasing the load on the ecosystem.The chemical composition of wheat bran is characterised, including the carbohydrate composition and the content of non-starch carbohydrates and proteins; a qualitative analysis of the components is provided. Special attention is given to the use of wheat bran in industry and as a substrate for the biosynthesis of useful metabolites. Wheat bran has significant biotechnological properties and is a valuable raw material for the development of new products and technologies. The review provides a comparative analysis of methods for the destruction of wheat bran, highlighting their advantages and disadvantages. Microbial destruction by enzyme preparations and microorganisms is relevant due to the promise of obtaining metabolites in demand as microingredients for feed and food purposes. The use of wheat bran in the production of functional foods is known; in animal husbandry, they are used as a feed additive. In biotechnology, wheat bran can serve as a substrate for the growth of various microorganisms used in the production of biotechnological preparations and enzymes, such as beneficial bacteria — probiotics. In the field of ecology, microbial communities using wheat bran are able to effectively degrade organic pollutants. Thus, the use of wheat bran in biotechnology opens up new horizons for the development of sustainable technological processes and improvement of product quality. Their biotechnological destruction is of interest as a method of converting waste into secondary raw material.

作者简介

G. Kurbanov

All-Russia Research Institute for Food Additives

编辑信件的主要联系方式.
Email: e_iva.nova@mail.ru
Gabdulla F. Kurbanov is affiliated with the All-Russia Research Institute for Food Additives, focusing on the biotechnology applications of wheat bran. 55, Liteiny pr., 190000, St. Petersburg

A. Prichepa

All-Russia Research Institute for Food Additives

Email: e_iva.nova@mail.ru
55, Liteiny pr., 190000, St. Petersburg

A. Nepomnyashchy

All-Russia Research Institute for Food Additives

Email: e_iva.nova@mail.ru
55, Liteiny pr., 190000, St. Petersburg

E. Ivanova

All-Russia Research Institute for Food Additives

Email: e_iva.nova@mail.ru
55, Liteiny pr., 190000, St. Petersburg

N. Sharova

All-Russia Research Institute for Food Additives

Email: e_iva.nova@mail.ru
55, Liteiny pr., 190000, St. Petersburg

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