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Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides

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Abstract

Brewers’ spent grain (BSG), the major brewing by-product, is a rich source of proteins. However, the color and low solubility of BSG proteins (BSGP) are two main challenges that have restricted its application in food formulations. The objective of this study was to overcome these challenges via enzymatic hydrolysis of BSGP. In this approach, proteases from several origins were used, including Alcalase (bacterial), flavourzyme (fungal), papain (plant), and pancreatin (animal). Moreover, the evaluation of techno-functional and bioactive properties of BSGP hydrolysates was another part of this study. A response surface methodology (RSM) was applied for the optimization of BSGP extraction through the alkaline method. Extraction in optimized conditions, i.e., 2.12 h, 79.61 °C, and 67.52% H2O2, resulted in the highest extraction yield (28.18%) and lightness (66.89) which allowed a protein recovery of 64.53%. The highest solubility in neutral pH (47.56%) and water absorption capacity (3.87 (g/g)) were found for pancratin hydrolysate. The highest emulsion capacity was also related to pancratin hydrolysate, with emulsifying activity index = 84.98 (m2/g) and emulsifying stability index = 76.63%, respectively. The Alcalase hydrolysate showed the strongest scavenging activity against ABTS (IC50 = 1.7 ± 0.08 mg/mL) and DPPH radicals (IC50 = 2.47 ± 0.07 mg/mL), while flavourzyme hydrolysate had the best α-glucosidase inhibitory (IC50 = 9.25 mg/mL). This research presents BSG as a low-cost protein resource for the production of enzymatic protein hydrolysates with enhanced techno-functional and bioactive properties.

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Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request. All data and materials are supplied in the manuscript.

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Acknowledgements

The authors thank to Tarbiat Modares Research Council for its financial support.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran

    Nooshin Bazsefidpar & Hassan Ahmadi Gavlighi

  2. Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran

    Nooshin Bazsefidpar & Amir Pouya Ghandehari Yazdi

  3. Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, Tehran, Iran

    Hassan Ahmadi Gavlighi

  4. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  5. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain

    Seid Mahdi Jafari

  6. College of Food Science and Technology, Hebei Agricultural University, Baoding, China

    Seid Mahdi Jafari

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  1. Nooshin Bazsefidpar
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  2. Hassan Ahmadi Gavlighi
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Contributions

All authors contributed to the study conception and design. Conceptualization and project administration were done by Hassan Ahmadi Gavlighi and Seid Mahdi Jafari. Material preparation, data collection, and analysis were performed by Nooshin Bazsefidpar and Amir Pouya Ghandehari Yazdi. The first draft of the manuscript was written by Amir Pouya Ghandehari Yazdi and Nooshin Bazsefidpar, and all authors commented on previous versions of the manuscript. The final draft was edited by Seid Mahdi Jafari. All authors read and approved the final manuscript.

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Correspondence to Hassan Ahmadi Gavlighi or Seid Mahdi Jafari.

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Bazsefidpar, N., Ahmadi Gavlighi, H., Ghandehari Yazdi, A.P. et al. Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides. Biomass Conv. Bioref. (2023). https://doi.org/10.1007/s13399-023-03932-4

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  • DOI: https://doi.org/10.1007/s13399-023-03932-4

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