Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically

Autores
Kotlar, Catalina Elena; Ponce, Alejandra Graciela; Roura, Sara Ines
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study is to investigate the characteristics of brewer's spent grain (BSG) hydrolysates. Hydrolysis was performed using a Bacillus cereus sp. extracellular peptidase. The proteins were hydrolysed for 2, 8 and 24 h, achieving degree of hydrolysis ranging from 2.65 to 21.80%. During enzymatic hydrolysis, average peptide chain length decreased rapidly and the soluble forms increased. Solubility of the hydrolysates showed a good correlation with turbidity. The water/oil holding capacity, the emulsifying properties and the foaming expansion were analysed, and improved functional properties were found respect to the control. For the studied hydrolysates concentrations no gel formation were obtained. However, BSG hydrolysates exhibited also desirable rheological properties making their good candidate for many food formulations. Thermal characterization revealed the energy recovery by the enzymatic hydrolysis process. The understanding of hydrolysates antimicrobial properties may lead to utilize their as potent natural antimicrobial against Escherichia coli O157:H7. In the light of the results, hydrolysates made from BSG can be converted into a high value protein food ingredient.
Fil: Kotlar, Catalina Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Enzymatic Hydrolysis
Antimicrobial Activity
Brewers Spent Grain Hydrolysates
Functional Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25234
Acceder
id CONICETDig_3396facf735f35c454a7c009bdaa6141
oai_identifier_str oai:ri.conicet.gov.ar:11336/25234
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymaticallyKotlar, Catalina ElenaPonce, Alejandra GracielaRoura, Sara InesEnzymatic HydrolysisAntimicrobial ActivityBrewers Spent Grain HydrolysatesFunctional Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this study is to investigate the characteristics of brewer's spent grain (BSG) hydrolysates. Hydrolysis was performed using a Bacillus cereus sp. extracellular peptidase. The proteins were hydrolysed for 2, 8 and 24 h, achieving degree of hydrolysis ranging from 2.65 to 21.80%. During enzymatic hydrolysis, average peptide chain length decreased rapidly and the soluble forms increased. Solubility of the hydrolysates showed a good correlation with turbidity. The water/oil holding capacity, the emulsifying properties and the foaming expansion were analysed, and improved functional properties were found respect to the control. For the studied hydrolysates concentrations no gel formation were obtained. However, BSG hydrolysates exhibited also desirable rheological properties making their good candidate for many food formulations. Thermal characterization revealed the energy recovery by the enzymatic hydrolysis process. The understanding of hydrolysates antimicrobial properties may lead to utilize their as potent natural antimicrobial against Escherichia coli O157:H7. In the light of the results, hydrolysates made from BSG can be converted into a high value protein food ingredient.Fil: Kotlar, Catalina Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25234Kotlar, Catalina Elena; Ponce, Alejandra Graciela; Roura, Sara Ines; Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically; Elsevier Science; LWT - Food Science and Technology; 50; 2; 5-2013; 378-3850023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812003854info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.09.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:16:31Zoai:ri.conicet.gov.ar:11336/25234instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:16:31.351CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
title Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
spellingShingle Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
Kotlar, Catalina Elena
Enzymatic Hydrolysis
Antimicrobial Activity
Brewers Spent Grain Hydrolysates
Functional Properties
title_short Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
title_full Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
title_fullStr Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
title_full_unstemmed Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
title_sort Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
dc.creator.none.fl_str_mv Kotlar, Catalina Elena
Ponce, Alejandra Graciela
Roura, Sara Ines
author Kotlar, Catalina Elena
author_facet Kotlar, Catalina Elena
Ponce, Alejandra Graciela
Roura, Sara Ines
author_role author
author2 Ponce, Alejandra Graciela
Roura, Sara Ines
author2_role author
author
dc.subject.none.fl_str_mv Enzymatic Hydrolysis
Antimicrobial Activity
Brewers Spent Grain Hydrolysates
Functional Properties
topic Enzymatic Hydrolysis
Antimicrobial Activity
Brewers Spent Grain Hydrolysates
Functional Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study is to investigate the characteristics of brewer's spent grain (BSG) hydrolysates. Hydrolysis was performed using a Bacillus cereus sp. extracellular peptidase. The proteins were hydrolysed for 2, 8 and 24 h, achieving degree of hydrolysis ranging from 2.65 to 21.80%. During enzymatic hydrolysis, average peptide chain length decreased rapidly and the soluble forms increased. Solubility of the hydrolysates showed a good correlation with turbidity. The water/oil holding capacity, the emulsifying properties and the foaming expansion were analysed, and improved functional properties were found respect to the control. For the studied hydrolysates concentrations no gel formation were obtained. However, BSG hydrolysates exhibited also desirable rheological properties making their good candidate for many food formulations. Thermal characterization revealed the energy recovery by the enzymatic hydrolysis process. The understanding of hydrolysates antimicrobial properties may lead to utilize their as potent natural antimicrobial against Escherichia coli O157:H7. In the light of the results, hydrolysates made from BSG can be converted into a high value protein food ingredient.
Fil: Kotlar, Catalina Elena. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Roura, Sara Ines. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this study is to investigate the characteristics of brewer's spent grain (BSG) hydrolysates. Hydrolysis was performed using a Bacillus cereus sp. extracellular peptidase. The proteins were hydrolysed for 2, 8 and 24 h, achieving degree of hydrolysis ranging from 2.65 to 21.80%. During enzymatic hydrolysis, average peptide chain length decreased rapidly and the soluble forms increased. Solubility of the hydrolysates showed a good correlation with turbidity. The water/oil holding capacity, the emulsifying properties and the foaming expansion were analysed, and improved functional properties were found respect to the control. For the studied hydrolysates concentrations no gel formation were obtained. However, BSG hydrolysates exhibited also desirable rheological properties making their good candidate for many food formulations. Thermal characterization revealed the energy recovery by the enzymatic hydrolysis process. The understanding of hydrolysates antimicrobial properties may lead to utilize their as potent natural antimicrobial against Escherichia coli O157:H7. In the light of the results, hydrolysates made from BSG can be converted into a high value protein food ingredient.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25234
Kotlar, Catalina Elena; Ponce, Alejandra Graciela; Roura, Sara Ines; Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically; Elsevier Science; LWT - Food Science and Technology; 50; 2; 5-2013; 378-385
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25234
identifier_str_mv Kotlar, Catalina Elena; Ponce, Alejandra Graciela; Roura, Sara Ines; Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically; Elsevier Science; LWT - Food Science and Technology; 50; 2; 5-2013; 378-385
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812003854
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.09.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846781615405006848
score 12.982451

Publicaciones similares