醸造業の副産物の付加価値は,非アルコール飲料の新規成分として
Muhammad Usman Akram1, Helen Oluwaseun Agunbiade1, Deepak Kadam1
1Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Foods (Basel, Switzerland)
|August 28, 2025
まとめ
ビール工場の副産物であるビールの使用した穀物 (BSG) とビールの使用した酵母 (BSY) は,価値あるタンパク質水解物 (BSGHとBSYH) に変換できます. これらの成分は,非アルコールモルト飲料を強化し,食品の濃縮のための持続可能な解決策を提供します.
科学分野:
- 食品科学
- バイオテクノロジー
- 持続可能な食糧システム
背景:
- 世界の人口の増加と食糧安全保障の懸念は 食品産業の副産物の価値を高めることを必要としています
- ビール醸造の副産物であるビールの消費穀物 (BSG) とビールの消費酵母 (BSY) は,タンパク質が不足している資源です.
- これらの副産物を 機能的な食品成分に変換することで 廃棄物の削減と持続可能性が促進されます
研究 の 目的:
- BSGとBSYをタンパク質水解物 (BSGHとBSYH) に酵素分解する.
- 非アルコール飲料にBSGHとBSYHを組み込む影響について評価する.
- 物理化学的性質と栄養強化の可能性を評価する.
主な方法:
- BSGHとBSYHを生成するためのBSGとBSYの酵素分解
- BSGHとBSYHを様々な濃度で非アルコールモルト飲料に含める
- 物理化学的性質の評価:色,運動粘度,度,発泡能力,発泡安定性
主要な成果:
- BSGHとBSYHは原生形態と比較して水溶性の向上と水結合能力の低下を示した.
- 酵素分解によりペプチドが生成され,BSYHにおけるシステインとメチオニンが増加した.
- BSGHとBSYHを添加すると,飲料の粘度と度が増加し,軽さも減少した.BSYHは優れた発泡特性を示した.
結論:
- 醸造の副産物であるBSGとBSYは,酵素水解によって有効なタンパク質水解物 (BSGHとBSYH) に変換できます.
- これらの水解剤は,非アルコールモルト飲料などの食品および飲料製品におけるタンパク質補充として利用できます.
- これらの発見は,栄養価を高め,持続可能な食品システムを促進するために,これらのタンパク質に富んだ成分の使用を支持しています.
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