Researchers at KTH Royal Institute of Technology have made an exciting breakthrough. They’ve found a way to transform wheat bran, a leftover from milling, into plant-based hydrogels. This innovation could change how food manufacturers use by-products and create healthier food options.
Historically, wheat bran has been underutilized. While it’s rich in dietary fiber, it’s mainly been fed to animals because of its rough texture. The KTH team, however, has developed a method to turn this coarse material into soft, jelly-like gels that enhance the texture and mouthfeel of various food products.
Francisco Vilaplana, a professor at KTH, explained the significance of this work. He said, “Normally, the fibrous nature of wheat bran makes it less enjoyable in healthy foods.” Their new method could change that.
The hydrogels are made by extracting arabinoxylan, a type of fiber in wheat bran, and blending it with wheat proteins. Using an enzyme called laccase, the researchers connect the fibers to create a stable gel structure, making the protein a part of the mix. Vilaplana noted, “We’re combining two nutritious components: protein and fiber.”
One of the best parts? This innovation can improve various plant-based foods. Unlike many plant proteins that create unstable gels, the new fiber framework strengthens the protein’s structure. This discovery paves the way for a range of products—from plant-based meats and dairy to high-fiber snacks and specialized nutrition items.
The team’s work stands out because it’s the first to include wheat gluten proteins in these hydrogels. Early tests suggest that similar methods could be applied to other plant proteins, like pea and soy.
Led by postdoctoral researcher Niklas Wahlström and supported by the Lantmännen Research Foundation, the project is part of the PLENTY research center at KTH. This initiative focuses on finding sustainable ways to utilize agricultural by-products, aiming to minimize food waste and create a circular food supply chain.
As Vilaplana said, this innovation could lead to broader acceptance of agricultural by-products in our diets, making food healthier and more sustainable.
For more information on the findings, you can explore the study published in Food Hydrocolloids. This research not only highlights a remarkable advancement in food technology but also signifies a step towards a more sustainable food industry.
