Effects of protease and protease dose applied in protein extraction on nutritional value of brewer’s spent grain residue

2019 ◽  
Author(s):  
Y.Z. Shen ◽  
R. Abeynayakea ◽  
T. Ran ◽  
L.Y. Chen ◽  
W.Z. Yang
Keyword(s):  
Nutritional Value ◽  
Protein Extraction ◽  
Brewer’S Spent Grain ◽  
Spent Grain

scholarly journals Feed nutritional value of brewers’ spent grain residue resulting from protease aided protein removal

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Yizhao Shen ◽  
Ranithri Abeynayake ◽  
Xin Sun ◽  
Tao Ran ◽  
Jianguo Li ◽  
...  
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Protein Extraction ◽  
Nutrient Content ◽  
Extraction Process ◽  
Gas Production ◽  
Nutrient Digestibility ◽  
Spent Grain ◽  
Enzyme Dosage

Abstract Background This study was conducted to evaluate the feed nutritional value of brewers’ spent grain (BSG) residue resulting from protease aided protein removal. The nutritional value was measured as nutrient content, gas production, nutrient digestibility and fermentation characteristics in batch culture. Results Protein extraction process decreased content of crude protein but concentrated the neutral detergent fibre (NDF) and ferulic acid in BSG residue. The changes in the chemical composition of BSG residue varied with enzyme and enzyme dosage. Digestibility of dry matter (DMD) and NDF of residue differed among proteases. Increasing alcalase dosage linearly decreased DMD, whereas, the DMD linearly increased as everlase or flavourzyme dosage increased. Compared with BSG, the DMD, gas production and fermentation acid concentration of BSG residues were lower, whereas NDF digestibility was higher. Conclusions The substantially increased NDF content and improved in vitro NDF digestibility due to protease hydrolysis suggest that BSG residue can be potentially exploited as a viable fibre source for ruminant feeding.

scholarly journals Optimisation of ultrasonic-assisted protein extraction from brewer’s spent grain

2010 ◽  
Vol 28 (No. 1) ◽  
pp. 9-17 ◽  
Author(s):  
D.-S. Tang ◽  
Y.-J. Tian ◽  
Y.-Z. He ◽  
L. Li ◽  
S.-Q. Hu ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Response Surfaces ◽  
Protein Yield ◽  
Extraction Time ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Brewer’S Spent Grain ◽  
Ultrasonic Assisted ◽  
Spent Grain ◽  
Solid Liquid

Response surface methodology was employed to optimise the ultrasonic-assisted extraction of protein from brewer’s spent grain. Three variables, namely the extraction time (min), ultrasonic power (W/100 ml of extractant), and solid-liquid ratio (g/100 ml) were investigated. Optimal conditions were determined and tri-dimensional response surfaces were plotted using mathematical models. The ANOVA analysis indicated that all the quantities determined, i.e. the extraction time, ultrasonic power, and solid-liquid ratio, had significant positive linear and negative quadratic effects on the protein yield. Optimum conditions for the extraction of protein were found to be: the extraction time of 81.4 min, ultrasonic power of 88.2 W/100 ml of extractant, and solid-liquid ratio of 2.0 g/100 ml. The optimal predicted protein yield obtained was 104.2 mg/g BSG while the experimental yield of protein was in agreement with the predicted value.

scholarly journals Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1162
Author(s):  
Aylin W. Sahin ◽  
Jonas Joachim Atzler ◽  
Daniel Valdeperez ◽  
Steffen Münch ◽  
Giacomo Cattaneo ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Protein Quality ◽  
Glycaemic Index ◽  
Dough Rheology ◽  
Cereal Products ◽  
Brewer’S Spent Grain ◽  
Indispensable Amino Acids ◽  
Spent Grain ◽  
Crumb Structure ◽  
The Impact

Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.

High Yield Protein Extraction from Brewer's Spent Grain with Novel Carboxylate Salt - Urea Aqueous Deep Eutectic Solvents

2017 ◽  
Vol 2 (29) ◽  
pp. 9355-9363 ◽  
Author(s):  
Ronny Wahlström ◽  
Katariina Rommi ◽  
Pia Willberg-Keyriläinen ◽  
Dilek Ercili-Cura ◽  
Ulla Holopainen-Mantila ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Deep Eutectic Solvents ◽  
High Yield ◽  
Brewer’S Spent Grain ◽  
Spent Grain

scholarly journals Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2159
Author(s):  
Andrew Marcus ◽  
Glen Fox
Keyword(s):  
Filamentous Fungi ◽  
Nutritional Value ◽  
Animal Feed ◽  
Brewing Industry ◽  
Brewer’S Spent Grain ◽  
Beer Industry ◽  
Recent Developments ◽  
Spent Grain ◽  
Major Producer ◽  
Valuable Compounds

The beer industry is a major producer of solid waste globally, primarily in the form of brewer’s spent grain (BSG), which due to its low value has historically been diverted to livestock as feed or to landfills. However, its high moisture content and chemical composition positions BSG as an ideal candidate for further processing with microbial fermentation. Recent research has focused on filamentous fungi and the ability of some species therein to degrade the predominant recalcitrant cellulolignin components of BSG to produce valuable compounds. Many species have been investigated to biovalorize this waste stream, including those in the genuses Aspergillus, Penicillium, Rhyzopus, and Trichoderma, which have been used to produce a wide array of highly valuable enzymes and other functional compounds, and to increase the nutritional value of BSG as an animal feed. This review of recent developments in the application of filamentous fungi for the valorization of BSG discusses the biochemical makeup of BSG, the biological mechanisms underlying fungi’s primacy to this application, and the current applications of fungi in this realm.

Baking properties of flour and nutritional value of rye bread with brewer's spent grain

LWT ◽  
2021 ◽  
pp. 111955
Author(s):  
Anna Czubaszek ◽  
Agata Wojciechowicz-Budzisz ◽  
Radosław Spychaj ◽  
Joanna Kawa-Rygielska
Keyword(s):  
Nutritional Value ◽  
Brewer’S Spent Grain ◽  
Rye Bread ◽  
Spent Grain

scholarly journals Biosurfactant from endophytic Bacillus pumilus 2A: physicochemical characterization, production and optimization and potential for plant growth promotion

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Olga Marchut-Mikołajczyk ◽  
Piotr Drożdżyński ◽  
Arkadiusz Polewczyk ◽  
Wojciech Smułek ◽  
Tadeusz Antczak
Keyword(s):  
Phaseolus Vulgaris ◽  
Carbon Source ◽  
Plant Growth ◽  
Taguchi Method ◽  
Beta Vulgaris ◽  
Food Processing ◽  
Bacillus Pumilus ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
By Products

Abstract Background Microbial surfactants called biosurfactants, thanks to their high biodegradability, low toxicity and stability can be used not only in bioremediation and oil processing, but also in the food and cosmetic industries, and even in medicine. However, the high production costs of microbial surfactants and low efficiency limit their large-scale production. This requires optimization of management conditions, including the possibility of using waste as a carbon source, such as food processing by-products. This papers describes the production and characterization of the biosurfactant obtained from the endophytic bacterial strain Bacillus pumilus 2A grown on various by-products of food processing and its potential applications in supporting plant growth. Four different carbon and nitrogen sources, pH, inoculum concentration and temperature were optimized within Taguchi method. Results Optimization of bioprocess within Taguchi method and experimental analysis revealed that the optimal conditions for biosurfactant production were brewer’s spent grain (5% w/v), ammonium nitrate (1% w/v), pH of 6, 5% of inoculum, and temperature at 30 °C, leading to 6.8 g/L of biosurfactant. Based on gas chromatography–mass spectrometry and Fourier transform infrared spectroscopy analysis produced biosurfactant was determined as glycolipid. Obtained biosurfactant has shown high and long term thermostability, surface tension of 47.7 mN/m, oil displacement of 8 cm and the emulsion index of 69.11%. The examined glycolipid, used in a concentration of 0.2% significantly enhanced growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Conclusions The endophytic Bacillus pumilus 2A produce glycolipid biosurfactant with high and long tem thermostability, what makes it useful for many purposes including food processing. The use of brewer’s spent grain as the sole carbon source makes the production of biosurfactants profitable, and from an environmental point of view, it is an environmentally friendly way to remove food processing by products. Glycolipid produced by endophytic Bacillus pumilus 2A significantly improve growth of Phaseolus vulgaris L. (bean), Raphanus L. (radish), Beta vulgaris L. (beetroot). Obtained results provide new insight to the possible use of glycolipids as plant growth promoting agents.

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