Membrane concentration and fracionation of brewer spent yeast protein hydrolyzate

• Grant number: 16/18465-8
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Effective date (Start): March 01, 2017
• Effective date (End): July 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Gabriela Vollet Marson
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 18/04067-6 - Membrane concentration and fractionation of brewer spent yeast protein hydrolysate, BE.EP.DD

Abstract

The second largest waste produced by the brewing industry is the brewer spent yeast. It is rich in nutrients, especially protein, but it is still mainly used as animal feed. The objectives of this work are to study the protein hydrolysis of brewer's spent yeast, fractionate, concentrate and characterize the protein fractions obtained, identify the peptides and evaluate their biological activity. For this purpose, the rupture of the cell wall to release the intracellular compounds will be performed. Then, a study of the of the optimization of protein hydrolysis (pH, temperature, substrate concentration and enzyme: substrate ratio) will be carried out with the enzymes: alcalase ", protamex " and flavourzyme " evaluating the process for the recovery of protein and degree of hydrolysis, and the hydrolyzate on the content of soluble solids, hydrophobicity and antioxidant activity. The hydrolyzate will be fractionated and concentrated on ultra and nanofiltration membranes. The membrane separation will be evaluated through analysis on the surface of the membranes and the characterization of the obtained fractions (feed, concentrate and permeate) mainly in terms of hydrophobicity and antioxidant activity in solution. Finally, the product of membrane technology, which presents the highest antioxidant activity and hydrophobicity, will have its specific amino acid profile determined and will be identified. After identification, it is going to be determined which biological activity to be studied. In sum, the project proposes a complete reuse of the waste, reducing the environmental impact of the beer production process and obtaining a protein product with high added value. (AU)

Scientific publications

(9)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MARSON, GABRIELA VOLLET; DE CASTRO, RUANN JANSER SOARES; BELLEVILLE, MARIE-PIERRE; HUBINGER, MIRIAM DUPAS. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, v. 36, n. 7, JUN 24 2020. (18/04067-6, 16/18465-8)

MARSON, GABRIELA VOLLET; SOARES DE CASTRO, RUANN JANSER; DA COSTA MACHADO, MARIANA TEIXEIRA; ZANDONADI, FLAVIA DA SILVA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; MAROSTICA JUNIOR, MARIO ROBERTO; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochemistry, v. 91, p. 34-45, APR 2020. (06/03263-9, 11/51707-1, 09/54137-1, 16/18465-8, 15/50333-1, 18/04067-6, 17/04231-8, 15/24351-2, 11/06083-0)

MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, OCT 2020. (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/54137-1)

VITOR PEREIRA, DEBORA TAMIRES; MARSON, GABRIELA VOLLET; FERNANDEZ BARBERO, GERARDO; TARONE, ADRIANA GADIOLI; BETIM CAZARIN, CINTHIA BAU; HUBINGER, MIRIAM DUPAS; MARTINEZ, JULIAN. Concentration of bioactive compounds from grape marc using pressurized liquid extraction followed by integrated membrane processes. Separation and Purification Technology, v. 250, NOV 1 2020. (18/04067-6, 18/15737-2, 17/23670-2, 16/18465-8)

VELEZ-ERAZO, ELIANA MARCELA; SATURNO, RAFAELA POLESSI; MARSON, GABRIELA VOLLET; HUBINGER, MIRIAM DUPAS. Spent brewer's yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation. Food Research International, v. 140, FEB 2021. (18/04067-6, 16/18465-8, 18/11442-8)

MARSON, GABRIELA VOLLET; LACOUR, STELLA; HUBINGER, MIRIAM DUPAS; BELLEVILLE, MARIE-PIERRE. Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content. Journal of Food Engineering, v. 312, JAN 2022. (16/18465-8, 18/04067-6)

VOLLET MARSON, GABRIELA; BELLEVILLE, MARIE-PIERRE; LACOUR, STELLA; DUPAS HUBINGER, MIRIAM. Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts. MEMBRANES, v. 11, n. 1, JAN 2021. (16/18465-8, 18/04067-6)

MARSON, GABRIELA VOLLET; DA COSTA MACHADO, MARIANA TEIXEIRA; SOARES DE CASTRO, RUANN JANSER; HUBINGER, MIRIAM DUPAS. Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules. Process Biochemistry, v. 84, p. 91-102, SEP 2019. (18/04067-6, 11/51707-1, 16/18465-8)

MARSON, GABRIELA VOLLET; VITOR PEREIRA, DEBORA TAMIRES; DA COSTA MACHADO, MARIANA TEIXEIRA; DI LUCCIO, MARCO; MARTINEZ, JULIAN; BELLEVILLE, MARIE-PIERRE; HUBINGER, MIRIAM DUPAS. Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling. Journal of Food Engineering, v. 302, AUG 2021. (18/15737-2, 17/23670-2, 16/18465-8, 11/51707-1, 18/04067-6, 09/54137-1, 11/06083-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MARSON, Gabriela Vollet. Concentração e fracionamento por membranas de hidrolisados proteicos de levedura residual cervejeira. 2020. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.