Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/164198
Title: Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
Authors: Chin, Yi Ling
Chai, Kong Fei
Chen, Wei Ning
Keywords: Engineering::Bioengineering
Issue Date: 2022
Source: Chin, Y. L., Chai, K. F. & Chen, W. N. (2022). Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties. Food Chemistry: X, 13, 100184-. https://dx.doi.org/10.1016/j.fochx.2021.100184
Journal: Food Chemistry: X
Abstract: 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 m2/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.
URI: https://hdl.handle.net/10356/164198
ISSN: 2590-1575
DOI: 10.1016/j.fochx.2021.100184
Rights: © 2021 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SCBE Journal Articles

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