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

Brewers’ spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61–66% protein. An evaluation of functional properties suggested that fermented e...

Descripción completa

Detalles Bibliográficos
Autores principales: Chin, Yi Ling, Chai, Kong Fei, Chen, Wei Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article(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
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666519/
https://www.ncbi.nlm.nih.gov/pubmed/34917931
http://dx.doi.org/10.1016/j.fochx.2021.100184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666519/
https://www.ncbi.nlm.nih.gov/pubmed/34917931
http://dx.doi.org/10.1016/j.fochx.2021.100184

Ejemplares similares