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Membrane concentration and fractionation of brewer spent yeast protein hydrolysate

Grant number: 18/04067-6
Support type:Scholarships abroad - Research Internship - Doctorate (Direct)
Effective date (Start): August 22, 2018
Effective date (End): August 21, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Gabriela Vollet Marson
Supervisor abroad: Marie-Pierre Belleville
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: 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)

Scientific publications (6)
(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)
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. Web of Science Citations: 0.
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. Web of Science Citations: 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. Web of Science Citations: 0.
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. Web of Science Citations: 0.
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. Web of Science Citations: 0.
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. Web of Science Citations: 0.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.