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Non-prolamin fraction from brewer’s spent grain: a novel plant-based emulsifier

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Abstract

Brewer’s spent grain (BSG) is a major by-product generated in brewing process, but has received little attention and needs to be subjected to value addition. The present study is aimed at fractionation of non-prolamin and prolamin proteins from wheat beer BSG, and to explore their emulsification potential. Preliminary studies showed emulsions made using non-prolamin fraction of BSG were stable, while there was a rapid fall observed in emulsion stability for prolamin fraction as measured at 30–150 min. Further studies using non-prolamin fraction showed emulsification activity index and emulsion stability of 245.6 m2 g−1 and 9.8% at pH 4, which increased with a rise in pH to 560 m2 g−1 and 90% at pH 9 respectively. Polyacrylamide gel electrophoresis (PAGE) of the non-prolamin fraction revealed a distinct band between 40–205 kD attributed to globulins, and bands with molecular weight <30 kD from albumins of wheat and barley. On estimation of zeta-potential it was seen that minimum surface charge was obtained at more than one pH value. Multiple pI values between 4 and 4.2 and 4–6.7 highlight the presence of multiple proteins and subunits as affirmed from PAGE. The obtained results enabled fractionation of non-prolamin and prolamin fractions of wheat beer BSG. The non-prolamin protein fraction isolated from beer industry waste could serve as a novel plant-based emulsifier with high value application in food industry.

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Acknowledgements

The authors would like to acknowledge Dr. Vinayak Ghate, Institute of Chemical Technology, Mumbai and Mr. Abhay Shirode, Bharati Vidyapeeth’s College of Pharmacy, CBD Belapur, Navi Mumbai for their assistance with analysis work. Authors would also like to thank the HOD, Dr. Debjani Das Gupta, D.Y. Patil University, School of Biotechnology and Bioinformatics, CBD Belapur, Navi Mumbai, for providing with the lab facilities.

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  1. Food Science and Technology Section, School of Biotechnology and Bioinformatics, D.Y. Patil University, CBD Belapur, Navi Mumbai, 400614, Maharashtra, India

    Rachana Negi & Azza Naik

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  1. Rachana Negi
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  2. Azza Naik
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Correspondence to Azza Naik.

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The authors declare that there were no conflict of interest. The manuscript does not contain experiments using animals and human studies.

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Negi, R., Naik, A. Non-prolamin fraction from brewer’s spent grain: a novel plant-based emulsifier. Food Measure 11, 887–893 (2017). https://doi.org/10.1007/s11694-016-9460-7

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