Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process

• Published in: Journal of food engineering Vol. 185; pp. 42 - 47
• Main Authors: Amorim, Manuela, Pereira, Joana O., Gomes, David, Pereira, Carlos Dias, Pinheiro, Hélder, Pintado, Manuela
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2016
• Subjects: alanine; antioxidants; Bioactive peptides; bioactive properties; Biological; Brewer yeast; brewers yeast; brewing industry; Byproducts; Cut-off; Cynara cardunculus; Foods; free amino acids; Functional ingredients; glutamic acid; glutamine; hydrolysis; hydrophilicity; hydrophobicity; Ingredients; minerals; molecular weight; nanofiltration; Peptides; Pilots; potassium; Saccharomyces cerevisiae; Salt substitute; sodium; sugar content; ultrafiltration; Ultrafiltration system; Yeast; Functional ingredients; Salt substitute; Ultrafiltration system; Brewer yeast; Bioactive peptides

Spent brewer's yeast is a natural surplus from brewing industry. In order to up-grade this by-product, isolation of compounds has been tentatively assessed. The main objective of this work focuses on the use of ultrafiltration and nanofiltration pilot system for recovering cell compounds. Initi...