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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