Protein recovery from brewery solid wastes

Sequential Extraction and Attenuated Total Reflection–Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer’s Spent Grain

“…This value competes with or even surpasses previously reported yields [14,32]. Various methods have been reported in the literature for protein extraction from BSG [14,15,32]. In the case of alkaline extraction, as employed in this study, the processes achieved protein separation efficiencies ranging from 59 to 77%, demonstrating effectiveness both in performance and in yielding proteins with beneficial functional traits for various applications.…”

“…Efficient fractionation processes are necessary to isolate the primary constituents of the raw material for successful conversion into a range of value-added products. However, existing studies have mainly focused on recovering the protein fraction of BSG, driven by the increased demand for proteins in the food and feed sectors [13][14][15]. These studies face challenges, including high drying costs, expensive enzymatic species, and low efficiency in protein separation.…”

Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations

“…Optimization studies that were included in this review [ 38 , 39 , 42 , 45 , 47 , 49 , 53 ] could help to improve extraction efficiencies, minimize the use of resources, and lower the environmental impacts. Additionally, the advantages and disadvantages of different extraction methods, which have recently been reviewed by Rodriguez et al [ 32 ], Piercy et al [ 33 ], and Wen et al [ 34 ], coupled with their ease of industrial use and scalability, could help to establish the most appropriate extraction method for BSG proteins.…”

“…The market for plant-based proteins has been very dynamic in recent years, with researchers and product developers constantly striving to discover novel, highly functional alternative protein sources. BSG has the potential to be used as a highly viable plant protein source providing possible economic, nutritional, and sustainability benefits [ 32 , 33 ]. The extraction technique and the processing parameters during extraction, however, influence the technological and physicochemical properties of proteins.…”

“…The extraction technique and the processing parameters during extraction, however, influence the technological and physicochemical properties of proteins. While some extraction techniques used to isolate BSG proteins have been recently reviewed [ 11 , 32 , 34 ], a review focusing on the relationship between extraction techniques/conditions and the BSG protein structure as well as function is still needed to understand the opportunities and challenges existing in the commercial utilization of BSG. This knowledge is imperative to expand the use of BSG proteins in a variety of food and beverage applications ranging from protein powders to meat alternatives.…”