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

• 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
• Subjects: Engineering::Bioengineering; Brewers’ Spent Grains; Food Waste Valorisation
• Online Access: https://hdl.handle.net/10356/164198
• Institution: Nanyang Technological University

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...