期刊
JOURNAL OF FOOD ENGINEERING
卷 185, 期 -, 页码 42-47出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.03.032
关键词
Brewer yeast; Functional ingredients; Bioactive peptides; Salt substitute; Ultrafiltration system
资金
- Agencia de Inovacao - ADI, Quadro de Referencia Estrategico Nacional (QREN, Portugal) through project ACTIPEP [QREN-ADI 11531]
- FCT through Fundacao para a Ciencia e a Tecnologia, Portugal [PEst-OE/EQB/LA0016/2013, SFRH/BD/81901/2011]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/81901/2011] Funding Source: FCT
Spent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initially, yeast was autolyzed and ultrafiltered with a 10 kDa cut-off, and the two fractions obtained were hydrolyzed with Cynara cardunculus extract and nanofiltered with 3 kDa cut-off. Four fractions with different molecular weights were obtained, with protein and sugar contents ranging between 30-69% and 20-48%, respectively. Sodium and potassium were the major minerals present, whereas glutamine, glutamic acid and alanine, the most representative free amino acids. Peptide profile showed peptides with hydrophilic and hydrophobic characteristics, usually associated with biological activities, including antihypertensive and antioxidant. Thus, based on their compositions, all fractions show technological and biological potential, and can be used as nutritional ingredients in food and feed. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据