Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110569
Abstract: Abstract This work investigated membrane selectivity and fouling after the dead-end ultrafiltration of protein hydrolysate from spent brewer’s yeast, a high protein brewing by-product. Ultrafiltration (UF) experiments were carried out with regenerated cellulose (RC) and… read more here.
Keywords: spent brewer; performance spent; protein hydrolysate; brewer yeast ... See more keywords
Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108496
Abstract: Abstract This study aimed to evaluate the potential of spent brewer yeast β-glucans (YβG) as a protective agent of probiotic Lactobacillus cultures (L. acidophilus LA-05, L. plantarum 49, and L. plantarum 201) during freeze drying,… read more here.
Keywords: freeze drying; spent brewer; probiotic lactobacilli; storage ... See more keywords
Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules
Sign Up to like & getrecommendations! Published in 2019 at "Process Biochemistry"
DOI: 10.1016/j.procbio.2019.06.018
Abstract: Abstract The spent brewer's yeast (SBY) is a promising raw material due to its high content of proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study the rupturing of… read more here.
Keywords: hydrolysis; spent brewer; antioxidant properties; sequential hydrolysis ... See more keywords
Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28093763
Abstract: The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of… read more here.
Keywords: brewer yeast; activity; functionality; spent brewer ... See more keywords