Abstract
The conformational properties of hydrolysates derived from brewer’s spent grain protein (BSGP) pretreatment with and without ultrasound were investigated, and the effect of BSGP hydrolysate (BSGPH) supplementation on the brewer’s yeast growth and fermentation performances were examined. Results demonstrated that BSGPH had substantial influences on the biomass, viability, sugar consumption, and ethanol production of yeast. Specifically, medium supplemented with hydrolysates derived from BSGP pretreated with ultrasound (UBPH) for 4-h hydrolysis (UBPH-4) increased biomass by 7.7%, viability by 9.78%, sugar consumption by 37.16%, and ethanol yields by 20.20% (v/v), respectively, compared with the blank. UBPH-4 exhibited a looser morphology and disordered secondary structure, with a decrease in α-helix and increased random coil. Meanwhile, a higher proportion of short peptides and hydrophilic amino acids in UBPH-4 might account for its preferred bioactivity. All findings revealed that UBPH were effective nitrogen sources for yeast growth and fermentation.
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Acknowledgements
The authors thank the scholarships and financial support and School of Food Science and Engineering of South China University of Technology for supplying the equipment.
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This work was financially supported by the Science and Technology Project of Guangzhou (201903010056), the National Natural Science Foundation of China (Nos. 31972062 and 32001675), the Science and Technology Project of Guangdong Province (2018A050506008), the 111 Project (B17018), and State Key Laboratory of Applied Microbiology Southern China (SKLAM010-2021).
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Qing Li: Investigation, conceptualization, methodology, writing—original draft. Moutong Chen: Visualization/data presentation, investigation. Teodora Emilia Coldea: Writing—review and editing. Huirong Yang: Data curation, software, validation. Haifeng Zhao: Project supervision and advice.
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Li, Q., Chen, M., Coldea, T.E. et al. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. Food Bioprocess Technol 15, 2749–2761 (2022). https://doi.org/10.1007/s11947-022-02912-2
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DOI: https://doi.org/10.1007/s11947-022-02912-2