Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties

• Published in: Food Chemistry: X Vol. 13; p. 100184
• Main Authors: Chin, Yi Ling, Chai, Kong Fei, Chen, Wei Ning
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2022; Elsevier
• Subjects: (s) from the Special Issue on Novel proteins and peptides for human consumption: sources, chemistry and function by Dr. González-Córdova and Dr. Sáyago-Ayerdi; antioxidants; Brewers’ spent grains; cytotoxicity; emulsifiers; emulsions; food chemistry; Food waste valorisation; mayonnaise; Microbial fermentation; microstructure; oils; Plant-based emulsifier; Protein hydrolysate; Rhizopus microsporus var. oligosporus; solid state fermentation; viscosity; Brewers’ spent grains; Plant-based emulsifier; Protein hydrolysate; Food waste valorisation; Microbial fermentation

•Brewers’ spent grains (BSG) were fermented by a food-grade fungi.•Proteins and its hydrolysates were extracted using an ethanolic-alkali mixture.•Fermented BSG protein hydrolysates showed better functional properties.•The protein hydrolysates showed antioxidative and non-cytotoxic effects.•Applicat...