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Brewer's spent yeast protein hydrolysate as emulsifying agent and wall material for microencapsulation

Grant number: 18/11442-8
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): September 01, 2018
Effective date (End): August 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Rafaela Polessi Saturno
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The brewer's spent yeast presents in its composition proteins with technological and functional properties, among which its emulsifying capacity stands out. Those yeasts are the second largest residue in the brewing industry and they are still mostly underutilized in animal feed. In this context, the objective of the project is to study the emulsifying capacity of the proteins and peptides of brewer's spent yeast protein hydrolysate, using them as an emulsifying agent in the formation of model emulsions with sunflower oil, which will then be atomized by the Spray Drying technique. The emulsions will be studied through stability analysis (Trubiscan), size distribution, zeta potential, viscosity and optical microscopy, evaluating the effect of protein concentration, oil concentration, precipitate amount and pH value on those responses. The powder obtained will be characterized in terms of its encapsulation efficiency, protein content, moisture, water activity and color. This project proposes to add value to a subproduct, contributing to the residue management and sustainability of the brewery industry while developping an innovative application as an emulsifier and wall material for microencapsulation.

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Scientific publications
(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)
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. Web of Science Citations: 2.

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