Effects of alkaline extraction pH on amino acid compositions, protein secondary structures, thermal stability, and functionalities of brewer’s spent grain proteins

• Main Authors: Hadinoto, Kunn, Ling, Jordy Kim Ung, Pu, Siyu, Tran, The-Thien
• Other Authors: School of Chemistry, Chemical Engineering and Biotechnology
• Format: Article
• Language: English
• Published: 2024
• Subjects: Medicine, Health and Life Sciences; Biological macromolecules; Alternative proteins
• Online Access: https://hdl.handle.net/10356/180597
• Institution: Nanyang Technological University

A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer’s spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8–12) on BSG protein...