| Institution: | 1. Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy;2. Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 66 (Agnes Sjöbergin Katu 2), FI-00014 Helsinki, Finland;1. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland;2. Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal;1. Dept. of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Spain;2. Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071, Jaén, Spain;1. School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha St., Dublin 1, Ireland;2. QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal;1. School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil;2. School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil;3. Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800 Kongens Lyngby, Denmark |
| Abstract: | Brewer's spent grain (BSG), the most abundant brewing by-product, has hidden and underexploited nutritional potential. In order to valorize BSG, the effects of three commercial xylanases and a peptidase on water unextractable arabinoxylans (WUAX) were studied. Comparing all treatments, higher addition of xylanase resulted in an increase in water extractable arabinoxylans (WEAX). In the most efficient treatment, xylanase alone was able to solubilise 23.7% of WUAX, while the peptidase showed no effect. However, when added together with xylanase, peptidase increased the solubilisation of WUAX up to 1.6 folds. A positive correlation between particle size reduction and solubilisation of WUAX was also proved through milling BSG. These results suggest that access to xylan backbone increases with proteolytic activities, proving a synergistic effect of these specific enzymes. Therefore, if properly treated before being added as ingredient, BSG could add health functionalities to foodstuff while reducing the environmental impact of brewing industries. |
