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Abstract
Brewers’ spent grain (BSG) is the main side-stream of the brewing industry with an annual production of 40 million tons of wet
weight. BSG has a protein content of 15-30 % dry basis, which makes it an interesting material for protein extraction. Normally,
extraction is performed under high temperatures or high alkaline conditions. In this study, microwave-assisted extraction, pulsed
electric field, ultrasound, and ohmic heating were tested to extract proteins from BSG without pH adjustment (pH 6) or at
pH 9. The extracts were further tested for their emulsifying activity. The results obtained showed that the use of ultrasound
at pH 9 resulted in the highest protein content and protein recovery of 24.1 % and 58.6 %, respectively. Extracts produced
from microwave-assisted extraction and ohmic heating could produce the smallest emulsion droplets; however, the stability of
all emulsions was low. The present study highlights the potential of emerging technologies as an alternative to harsh solvent
usage in order to extract BSG proteins.
weight. BSG has a protein content of 15-30 % dry basis, which makes it an interesting material for protein extraction. Normally,
extraction is performed under high temperatures or high alkaline conditions. In this study, microwave-assisted extraction, pulsed
electric field, ultrasound, and ohmic heating were tested to extract proteins from BSG without pH adjustment (pH 6) or at
pH 9. The extracts were further tested for their emulsifying activity. The results obtained showed that the use of ultrasound
at pH 9 resulted in the highest protein content and protein recovery of 24.1 % and 58.6 %, respectively. Extracts produced
from microwave-assisted extraction and ohmic heating could produce the smallest emulsion droplets; however, the stability of
all emulsions was low. The present study highlights the potential of emerging technologies as an alternative to harsh solvent
usage in order to extract BSG proteins.
| Original language | English |
|---|---|
| Publisher | Authorea |
| DOIs | |
| Publication status | Published - 1 Nov 2024 |
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Dive into the research topics of 'Extracting proteins from Brewers’ spent grain using emerging technologies: Evaluating efficiency and use as emulsifier'. Together they form a unique fingerprint.Projects
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GRAINPEP: Revealing structure-function relationship of novel spent grain peptides identifed by proteomics and bioinformatics
Gregersen, S. (CoI), Jacobsen, C. (PI), Yesiltas, B. (Project Manager), Overgaard, M. T. (CoPI), Knaapila, M. (CoPI) & Mikkelsen, R. K. (Project Participant)
01/04/2022 → 31/08/2025
Project: Research