Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

Brewers' spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61-66% protein. An evaluation of functional properties suggested that fermen...

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Main Authors: Chin, Yi Ling, Chai, Kong Fei, Chen, Wei Ning
Other Authors: School of Chemical and Biomedical Engineering
Format: Article
Language:English
Published: 2023
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Online Access:https://hdl.handle.net/10356/164198
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.10356-1641982023-12-29T06:54:38Z Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties Chin, Yi Ling Chai, Kong Fei Chen, Wei Ning School of Chemical and Biomedical Engineering Food Science and Technology Programme, NTU Engineering::Bioengineering Brewers’ Spent Grains Food Waste Valorisation Brewers' spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61-66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15-34 m2/g of activity and 16-42 min of stability), foaming properties (16-30% capacity and 7-14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). They also showed significantly higher ABTS inhibition and stronger reducing power than unfermented ones, indicating that fermented BSG protein extract had greater antioxidant activities. No cytotoxic effect was detected in the range of 2-10 mg/mL. When applied in a mayonnaise formulation, fermented hydrolysates demonstrated better emulsion stability in terms of creaming, microstructure and viscosity. Thus, fermented BSG protein is a potential plant-based emulsifier for food, pharmaceutical and cosmetic applications. Nanyang Technological University Published version The authors would like to thank Nanyang Technological University for the grant FoodTech@NTU awarded to W. N. Chen. 2023-01-09T05:06:40Z 2023-01-09T05:06:40Z 2022 Journal Article Chin, Y. L., Chai, K. F. & Chen, W. N. (2022). Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties. Food Chemistry: X, 13, 100184-. https://dx.doi.org/10.1016/j.fochx.2021.100184 2590-1575 https://hdl.handle.net/10356/164198 10.1016/j.fochx.2021.100184 34917931 2-s2.0-85120739228 13 100184 en Food Chemistry: X © 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). application/pdf
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Engineering::Bioengineering
Brewers’ Spent Grains
Food Waste Valorisation
spellingShingle Engineering::Bioengineering
Brewers’ Spent Grains
Food Waste Valorisation
Chin, Yi Ling
Chai, Kong Fei
Chen, Wei Ning
Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
description Brewers' spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61-66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15-34 m2/g of activity and 16-42 min of stability), foaming properties (16-30% capacity and 7-14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). They also showed significantly higher ABTS inhibition and stronger reducing power than unfermented ones, indicating that fermented BSG protein extract had greater antioxidant activities. No cytotoxic effect was detected in the range of 2-10 mg/mL. When applied in a mayonnaise formulation, fermented hydrolysates demonstrated better emulsion stability in terms of creaming, microstructure and viscosity. Thus, fermented BSG protein is a potential plant-based emulsifier for food, pharmaceutical and cosmetic applications.
author2 School of Chemical and Biomedical Engineering
author_facet School of Chemical and Biomedical Engineering
Chin, Yi Ling
Chai, Kong Fei
Chen, Wei Ning
format Article
author Chin, Yi Ling
Chai, Kong Fei
Chen, Wei Ning
author_sort Chin, Yi Ling
title Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
title_short Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
title_full Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
title_fullStr Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
title_full_unstemmed Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
title_sort upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
publishDate 2023
url https://hdl.handle.net/10356/164198
_version_ 1787136822041640960