Jaeger Alice, Sahin Aylin W, Nyhan Laura, Zannini Emanuele, Arendt Elke K
School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland.
Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
Foods. 2023 Feb 13;12(4):798. doi: 10.3390/foods12040798.
Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer's spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced. Although nutritionally dense, there are very few methods of upcycling these materials. High in protein, BSG can serve as an ideal raw material for protein isolate production. This study details the nutritional and functional characteristics of BSG protein isolate, EverPro, and compares these with the technological performance of the current gold standard plant protein isolates, pea and soy. The compositional characteristics are determined, including amino acid analysis, protein solubility, and protein profile among others. Related physical properties are determined, including foaming characteristics, emulsifying properties, zeta potential, surface hydrophobicity, and rheological properties. Regarding nutrition, EverPro meets or exceeds the requirement of each essential amino acid per g protein, with the exception of lysine, while pea and soy are deficient in methionine and cysteine. EverPro has a similar protein content to the pea and soy isolates, but far exceeds them in terms of protein solubility, with a protein solubility of ~100% compared to 22% and 52% for pea and soy isolates, respectively. This increased solubility, in turn, affects other functional properties; EverPro displays the highest foaming capacity and exhibits low sedimentation activity, while also possessing minimal gelation properties and low emulsion stabilising activity when compared to pea and soy isolates. This study outlines the functional and nutritional properties of EverPro, a brewer's spent grain protein, in comparison to commercial plant protein isolates, indicating the potential for the inclusion of new, sustainable plant-based protein sources in human nutrition, in particular dairy alternative applications.
作为发展可持续食品系统的一部分,植物蛋白来源目前在全球范围内受到关注。啤酒糟(BSG)是酿造行业最丰富的副产品,占总副产物产量的约85%。尽管营养丰富,但将这些材料升级再利用的方法却很少。BSG富含蛋白质,可作为生产分离蛋白的理想原料。本研究详细阐述了BSG分离蛋白EverPro的营养和功能特性,并将其与当前的黄金标准植物分离蛋白——豌豆和大豆分离蛋白的技术性能进行了比较。测定了其组成特性,包括氨基酸分析、蛋白质溶解度和蛋白质谱等。还测定了相关的物理性质,包括发泡特性、乳化特性、zeta电位、表面疏水性和流变学性质。在营养方面,除赖氨酸外,EverPro每克蛋白质中每种必需氨基酸的含量均达到或超过要求,而豌豆和大豆分离蛋白则缺乏蛋氨酸和半胱氨酸。EverPro的蛋白质含量与豌豆和大豆分离蛋白相似,但在蛋白质溶解度方面远远超过它们,其蛋白质溶解度约为100%,而豌豆和大豆分离蛋白的溶解度分别为22%和52%。这种增加的溶解度反过来又影响了其他功能特性;与豌豆和大豆分离蛋白相比,EverPro具有最高的发泡能力,沉降活性低,同时凝胶化特性最小,乳化稳定活性也低。本研究概述了啤酒糟蛋白EverPro与商业植物分离蛋白相比的功能和营养特性,表明在人类营养中,特别是在乳制品替代应用中,纳入新的、可持续的植物性蛋白来源具有潜力。