Integrating enzymatic hydrolysis and surfactant-assisted extraction for wheat germ

Wheat milling generates substantial amounts of by-products, including wheat bran (WB) and wheat germ (WG), estimated at approximately 150 and 25 million tonnes per year, respectively [1,2]. Despite WG’s rich content of proteins, lipids, and bioactive compounds, it is underused mainly in the food industry [3]. This study explored an integrated bioprocessing method designed to improve the recovery of these valuable components by combining enzymatic hydrolysis with surfactant-assisted lipid extraction. Different concentrations of Alcalase (0%, 1%, and 2%) were tested to promote protein solubilization and enhance protein recovery. Concurrently, Tergitol (1% and 5%) was employed to improve lipid extraction by reducing surface tension and more efficient release of lipid micelles. To control oxidation and preserve the functional quality of the extracted lipids, antioxidants such as Vitamin E and rosmarinic acid (both at 1% and 2%) were incorporated. Fifteen experimental conditions were evaluated, enabling a comprehensive assessment of extraction yields, antioxidant effectiveness, and lipid stability. Preliminary findings showed that 2% Alcalase substantially boosts protein recovery, while 5% Tergitol coupled with 1% Vitamin E inhibits lipid peroxidation. These findings underscore the potential of WG to be transformed into a high-value ingredient suitable for diverse applications in functional foods and nutraceutical formulations. Ongoing efforts include fine-tuning process parameters, investigating the bioavailability of extracted compounds, and assessing consumer acceptance. This research contributes to the more sustainable use of wheat milling by-products by promoting green processing techniques and aligning with circular economy principles. It supports the development of environmentally responsible food systems.