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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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 |
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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 |
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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. |
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School of Chemical and Biomedical Engineering |
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School of Chemical and Biomedical Engineering Chin, Yi Ling Chai, Kong Fei Chen, Wei Ning |
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Article |
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Chin, Yi Ling Chai, Kong Fei Chen, Wei Ning |
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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 |
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2023 |
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https://hdl.handle.net/10356/164198 |
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