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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sequential hydrolysis of spent brewer's yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

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Author(s):
Marson, Gabriela Vollet [1, 2] ; da Costa Machado, Mariana Teixeira [3] ; Soares de Castro, Ruann Janser [4] ; Hubinger, Miriam Dupas [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Montpellier, Inst Europeen Membranes, CNRS, ENSCM, CC 047, 2 Pl Eugene Bataillon, F-34095 Montpellier - France
[3] Univ Fed Rural Rio de Janeiro, Dept Food Technol, Rodovia BR 465, Km 7, BR-23890000 Seropedica, RJ - Brazil
[4] Univ Estadual Campinas, Dept Food Sci, Sch Food Engn, Rua Monteiro 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Process Biochemistry; v. 84, p. 91-102, SEP 2019.
Web of Science Citations: 0
Abstract

The spent brewer's yeast (SBY) is a promising raw material due to its high content of proteins, but cells must be disrupted to release yeast compounds. Our work aimed to study the rupturing of SBY cell wall comparing conventional methods (autolysis and mechanical rupture) with enzymatic hydrolysis using proteolytic enzymes (Brauzyn (R), Alcalase (TM), Protamex (TM) and Flavourzyme (TM)). The susceptibility to rupture of different SBY by-products (repitched and non-repitched) and the effect of sequential enzymatic hydrolysis after rupture were also investigated. The hydrolysate produced at pH 5.5, 100% substrate concentration, 10% enzyme/substrate ratio and 60 degrees C resulted in maximized yield and enhanced antioxidant properties. Yeast compounds were more efficiently released after enzymatic hydrolysis, resulting in increases of 50% in crude protein, 83% in protein recovery and 63% in antioxidant properties. Repitched yeast took 3.5 longer to achieve the same degree of hydrolysis of non-repitched SBY. Sequential hydrolysis using Brauzyn (R) and Alcalasen (TM) resulted in maximum solid recovery and antioxidant properties. An effective approach for the recovery of proteins and peptides of SBY while reducing environmental impact of beer production was presented. Additionally, we demonstrated that a process to reuse SBY must contemplate yeasts differences and their susceptibility to breakdown to be successfully implemented. (AU)

FAPESP's process: 18/04067-6 - Membrane concentration and fractionation of brewer spent yeast protein hydrolysate
Grantee:Gabriela Vollet Marson
Support Opportunities: Scholarships abroad - Research Internship - Doctorate (Direct)
FAPESP's process: 11/51707-1 - Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels
Grantee:Rosiane Lopes da Cunha
Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants
FAPESP's process: 16/18465-8 - Membrane concentration and fracionation of brewer spent yeast protein hydrolyzate
Grantee:Gabriela Vollet Marson
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)