Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 8, Pages 3697-3706Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-019-03833-3
Keywords
Beer biomass; Ultrasound; Autolysis; Characterization; Technological ingredient
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Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brazil (CAPES) [001]
- FAPESC (Fundacao de Amparo a Pesquisa e Inovacao do Estado de Santa Catarina) [2015TR295]
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The objective of this study was to evaluate yeast (Saccharomyces cerevisiae) from beer fermentation in its natural form (NY) and subjected to different processes of cellular ruptured [mechanical method using ultrasound (MRY) and modified autolysis using NaCl and ethanol (MAY)] regarding functional and digestibility properties, comparing them with textured soy protein (TSP). Ultrasound treatment resulted in 42% disruption efficiency and the micrographs obtained from scanning electron microscopy analysis showed important morphological modifications due to processes of cellular ruptured action. MRY cells presented more pronounced damage than LN, which suggests the rupture of the cell wall and exit of the internal material to the medium. NY, MRY, MAY, and TSP presented a very close composition concerning the protein content, ranging from 39.32 to 43.80% and moisture of 0.07-0.14%. In vitro digestibility of brewing yeast samples equated the digestibility of TSP (higher than 94%). Cellular disruption with ultrasound (MRY) caused an increase in foaming ability, stability and also oil retention capacity (8.82mL of oil/g of protein). Modified autolysis (MAY) resulted in higher water holding capacity (14.50g of water/g of protein) and index of water solubility (greater than 64%) with a decrease in their emulsifying properties. The highest water absorption capacity was presented by the TSP and NY. Therefore, in its different forms, yeast can be applied as a functional and technological ingredient in the food industry, with significant technological capabilities and potential applications.
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