摘要
Brewer’s spent grain(BSG)is a low-cost protein-rich residue and a valuable source of plant proteins.Extraction conditions and parameters can influence the composition and functionality of the resultant BSG protein con-centrates.In this study,alkaline extraction at room temperature and 50℃was investigated to explore the al-terations induced by moderate heating in the composition,fatty acid and amino acid profiles,emulsion stability,and foaming properties of BSG protein concentrates.The protein content of the sample extracted at 50℃decreased by 6%.An increase of 29.4%in the carbohydrate content and 2.5%in the lipid content was observed due to extraction at 50℃.Hydrophobic amino acid content and saturated/unsaturated fatty acid ratio decreased by 20.9%and 4.8%respectively,in the protein concentrate extracted at 50℃.Fourier transform infrared spectroscopy and gel electrophoresis showed some degree of protein structural modification and aggregation in the sample extracted at 50℃.Although the heat-induced compositional alterations in the protein concentrate were not in favour of functionality,its emulsion stability and foaming capacity were significantly improved.These findings demonstrate that the heat-induced improvements in the surface hydrophobicity and conforma-tional flexibility of proteins play a dominant role in the functionality of BSG protein concentrates.It can provide insights into modulating the performance of these valuable side-stream proteins for various food,pharmaceu-tical,and cosmetics products.
基金
funded by the Norwegian University of Science and Technology(NTNU)under OPTiMAT project.
