Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
- Resource Type
- Article
- Authors
- Kriisa, Marie; Taivosalo, Anastassia; Föste, Maike; Kütt, Mary-Liis; Viirma, Maret; Priidik, Reimo; Korzeniowska, Malgorzata; Tian, Ye; Laaksonen, Oskar; Yang, Baoru; Vilu, Raivo
- Source
- Applied Food Research; 20220101, Issue: Preprints
- Subject
- Language
- ISSN
- 27725022
•Simple protease treatments are suitable for brewer's spent grain (BSG) valorization•60% of the BSG proteins were solubilized without changing the taste of the extracts•Protease treatments in 0.1 L were effectively scalable into 10 L•LC-MS/MS analysis identified over 450 water-soluble peptides•Uniform protease activity was detected throughout the entire B-hordein sequence