Prolamins from Cereal By-products: Classification, Extraction, Characterization and its Applications in Micro- and Nanofabrication

Publication date: Available online 12 June 2019Source: Trends in Food Science & TechnologyAuthor(s): José Agustín Tapia-Hernández, Carmen Lizette Del-Toro-Sánchez, Francisco Javier Cinco-Moroyoqui, Josué Elías Juárez-Onofre, Saúl Ruiz-Cruz, Elizabeth Carvajal-Millan, Guadalupe Amanda López-Ahumada, Daniela Denisse Castro-Enriquez, Carlos Gregorio Barreras-Urbina, Francisco Rodríguez-FelixAbstractBackgroundProlamins are the endosperm storage proteins of cereal grains. Currently, the agri-food industry generates large quantities of by-products, among which are those generated from wet-milling, such as Gluten Meals (GM), dry-milling, such as the Distillers Dried Grains with Solubles (DDGS) and Brewer's Spent Grain (BSG). These by-products are important biopolymer sources such as prolamins. The prolamins have low nutritional value, however can be are useful for obtaining micro- and nanomaterialsScope and approachThe main objective of this review was to make known the techniques of obtaining and its main applications in micro- and nanotechnology of prolamins obtained from cereal, and the purpose of this investigation was to promote the use of prolamins obtained from cereal by-products.Key findings and conclusionsThe prolamins can be obtained of by-products cereals and due to their economic importance and high productivity, the main cereals that generate these types of by-products are wheat and corn, in addition to sorghum, which is experiencing an increasing boom. The co...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research