| Grant number: | 18/04067-6 |
| Support Opportunities: | Scholarships abroad - Research Internship - Doctorate (Direct) |
| Start date: | August 22, 2018 |
| End date: | August 21, 2019 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Miriam Dupas Hubinger |
| Grantee: | Gabriela Vollet Marson |
| Supervisor: | Marie-Pierre Belleville |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
| Institution abroad: | Université Montpellier 2, France |
| Associated to the scholarship: | 16/18465-8 - Membrane concentration and fracionation of brewer spent yeast protein hydrolyzate, BP.DD |
Abstract Brewer's spent yeast is the second major by-product from the brewing industry and due to its low cost and high protein content, it has been considered as an interesting source of bioactive peptides. Membrane technology has been used for the fractionation and concentration of high value molecules, such as peptides but very little is available about the membrane fractionation and concentration of brewer spent yeast hydrolysate. Solution's pH and concentration, membrane material and type, module configuration and operating variables may greatly influence fouling and separation efficiency and need to be studied for complex matrices. The objective of this project is to investigate the membrane concentration and fractionation of proteins from brewer spent yeast hydrolysate, proposing a full study of the membrane process and separation mechanisms (permeate flux, selectivity, fouling, hydrodynamic resistances, interactions protein-membranes). Membrane material and hydrolysate characteristics (pH, concentration) will be selected in laboratory-scale modules (pseudo-tangential and amicon cells), and operating conditions will be further studied in pilot-scale modules (tangential mode) for definition of optimum operating conditions. Obtained fractions (concentrate and permeate) will be characterized regarding their hydrophobicity, charge, protein content and size. And membranes will be characterized (pores, hydrophobicity, charge). The main outcome of this study is to fractionate hydrolyzed brewer spent yeast proteins using membrane technology and to establish operating conditions and characterize obtained fractions. Finally, the product of membrane technology, which presents the best characteristics, will have its specific amino acid profile determined and will be identified by mass spectrometry. Dr. Belleville's group at European Institute of Membranes (University of Montpellier 2) have reported many studies related to the fractionation and concentration of biomolecules and peptides and it is currently recognized as one of the top groups in Europe in the field of membrane processes for food or biological fluids treatment. The present project is presented in the context of an ongoing dual-degree agreement between UNICAMP and University of Montpellier II, and therefore the exchange and collaboration with this group in France will allow the transfer of knowledge on this promising separation technology that is membrane fractionation of peptides. The extensive work and expertise acquired by Dr. Belleville in membrane processes applied to food by-products are essential for the development and understanding of mass transfer using this technology and the development of an effective and optimized separation process to obtain high value peptides from a relevant sub-product of brewer industry. (AU) | |
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