Techno-functional properties of protein from protease-treated brewers’ spent grain (BSG) and investigation of antioxidant activity of extracted proteins and BSG residues

Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior

“…BSGP from control treatment was collected as BSGP-C, while from 0.5% protamex as well as 0.5% protamex-0.1% flavourzyme was collected as BSGP-P and BSGP-PF, respectively. Protein content of BSGP-C, BSGP-P, and BSGP-PF was 12.6%, 37.5%, and 31.4%, respectively; with biological and techno-functional properties as previously reported ( Naibaho et al, 2022c ). Furthermore, BSGPs contained free amino acids at an amount of 1%, 1.5% and 5.3% for BSGP-C, BSGP-P, and BSGP-PF, respectively ( Kriisa et al, 2022 ).…”

“…Protease treatments and co-incubation with flavourzyme generated BSGPs without changing taste acceptability compared to control extract ( Kriisa et al, 2022 ). According to our preliminary study, BSGPs prepared with protease and co-incubation with flavourzyme are responsible for higher ORAC and ABTS antioxidant capabilities and possess higher oil holding capacity and foaming properties compared to BSGPs control ( Naibaho et al, 2022c ).…”

The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage

“…The extraction and preparation of BSGPs were conducted following the procedure described in our previous study ( Naibaho et al, 2022b ) generating 3 different BSGPs including BSGP-C represented BSGP extracted without protease incubation, BSGP-P represented BSGP prepared with protamex 0.5%, and BSGP-PF represented BSGP extracted with 0.5% protamex followed by 0.1% flavourzyme. Initially, BSG was mixed water with a ratio of 1:10.…”

“…All the prepared samples were packed into an aluminium foil bag, sealed and kept at 10 °C for further studies. BSGF contained 15–25% total protein content ( Naibaho & Korzeniowska, 2021a ) while protein extracts had protein content at 12.6%, 37.5% and 31.4% respectively for BSGP-C, BSGP-P and BSGP-PF ( Naibaho et al, 2022b ). BSGP-C contained a lower protein content compared to BSGF because of the low solubility during the protein extraction ( Kriisa et al, 2022 ).…”

“…BSGP-C contained a lower protein content compared to BSGF because of the low solubility during the protein extraction ( Kriisa et al, 2022 ). Those generated BSGPs had been evaluated for their techno-functionality, antioxidant properties and phenolic composition in our previous study ( Naibaho et al, 2022b ). Moreover, amino acid composition, protein solubility and sensory analysis of those BSGPs had been investigated in a previous study ( Kriisa et al, 2022 ).…”