| [Solid and liquid wastes from industrial processes: Innovations in material recovery and environmental protection] Yeasts Hydrolysis for Functional Food Preparation and Waste Valorization Yeasts Hydrolysis for Functional Food Preparation and Waste Valorization Jiri Pecha1; Jakub Husar2; Karel Kolomaznik3; Veronika Matusu2; Michaela Barinova3; 1TOMAS BATA UNIVERSITY IN ZLIN, FACULTY OF APPLIED INFORMATICS, CEBIA-TECH, Zlin, Czech Republic; 2TOMAS BATA UNIVERSITY IN ZLíN, FACULTY OF APPLIED INFORMATICS, Zlin, Czech Republic; 3TOMAS BATA UNIVERSITY IN ZLIN, Zlin, Czech Republic; PAPER: 91/Recycling/Regular (Oral) SCHEDULED: 14:25/Mon. 28 Nov. 2022/Arcadia 2 ABSTRACT: <p>Yeasts, especially Saccharomyces cerevisiae species and similar, are used in food technologies for centuries. Even though they are produced commercially, they present in many cases abundant by-products or even waste. It is estimated that spent brewer’s yeasts account for approximately 2 % of the overall beer production [1]. They are usually used to some extent in animal feed; however, large quantities are disposed [1, 2]. Bakery or brewery yeasts present available source of proteins and functional peptides, minerals, trace elements, vitamins and even rich source of β-glucans, among others [2]. Processing of yeasts is a key factor determining the yield of valuable compounds like proteins, digestibility and nutritive value of the prepared functional food components [2, 3]. Hydrolysis is one of the common and perspective methods of protein fraction isolation from yeasts [2]. In addition, hydrolysed proteins of lower molecular weight are advantageous in food supplements for athletes and in the field of special nutrition [2, 3, 4]. Despite the fact that many technically feasible procedures for yeast processing have been proposed, it is usually the economic viability of the technology that is crucial for its practical application in the industrial scale [2]. The aim of our work was to investigate protein fraction isolation from yeasts via hydrolysis catalysed by lactic acid and assess the possibility of the process scale-up. The key operation is the reaction mixture filtration, which was used to separate the liquid fraction with extracted proteins from the solid residues. The effect of reaction temperature (100 – 140 °C) on the yield of soluble dry matter, protein and on filtration parameters was evaluated. It was shown that it is possible to reach a dry matter yield of more than 80 % and the amino acid composition of the final hydrolysate was determined. In addition, gained results clearly documented the impact of hydrolysis conditions on scale-up of the reaction mixture filtration.</p> References: <p>[1] A. Bekatorou, S. Plessas, I. Mantzourani. In V. R. Ravishankar (ed.) Advances in Food Biotechnology (2016), John Wiley & Sons, 395-413. [2] P. Puligundla, C. Mok, S. Park. Innov. Food Sci. Emerg. Technol. 62 (2020) 102350. [3] E. A. Yamada, V. C. Sgarbieri. J. Agric. Food Chem. 53 (2005) 53, 3931-3936. [4] J. J. Boza, D. Moënnoz, J. Vuichoud, A. R. Jarret, D. Gaudard-de-Weck, O. Ballèvre. Eur. J. Nutr. 39 (2000) 237 – 243.</p> |
