Journal
FOOD CHEMISTRY-X
Volume 13, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fochx.2021.100184
Keywords
Brewers' spent grains; Food waste valorisation; Microbial fermentation; Plant-based emulsifier; Protein hydrolysate
Categories
Funding
- Nanyang Technological University
Ask authors/readers for more resources
Fermenting brewers' spent grains with Rhizopus oligosporus and extracting them with ethanol-alkali resulted in protein-rich fractions with superior functional properties, including emulsifying, foaming, and water/oil binding capacities. The fermented extracts also exhibited strong antioxidant activities.
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 m(2)/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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available