Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Int J Mol Sci. 2021 Jan 15;22(2):825. doi: 10.3390/ijms22020825.
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer's yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer's yeast, and even less for spent brewer's yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer's yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.
在酿造过程中，资源消耗和产生的废物量都很高，而且由于废水中含有大量的有机化合物，环境的自然再生能力已经超过了极限。剩余的酵母是酿造的第二种副产品，被认为具有重要的化学成分。一种具有营养潜力的方法是从酵母细胞壁中提取生物活性化合物，如β-葡聚糖。对于具有更好质地特性的潜在食品应用，经过处理的啤酒酵母葡聚糖具有高的乳化稳定性和持水性，最适合作为不同食品基质中的脂肪替代品。很少有研究表明啤酒酵母β-葡聚糖的重要性和营养价值，对于经过处理的啤酒酵母β-葡聚糖更是如此，因为在提取过程中需要额外的步骤。这篇综述重点描述了从经过处理的啤酒酵母中获得不溶性β-葡聚糖（颗粒状）的过程，并深入探讨了如何将酿造过程中的副产品转化为潜在的食品应用。
