酒行业副产品作为非酒精精饮料应用中的新成分增加价值
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
概括
酒厂的副产品如酒用谷物 (BSG) 和酒用酵母 (BSY) 可以转化为有价值的蛋白质水解剂 (BSGH和BSYH). 这些成分增强了无酒精麦芽饮料,为食品丰富提供了可持续的解决方案.
科学领域:
- 食品科学
- 生物技术
- 可持续的粮食系统
背景情况:
- 越来越多的人口和粮食安全问题需要对食品行业的副产品进行增值.
- 酒厂的副产品,酒厂的消耗谷物 (BSG) 和酒厂的消耗酵母 (BSY),是未充分利用的富含蛋白质的资源.
- 将这些副产品转化为功能性食品成分可以减少浪费并促进可持续性.
研究的目的:
- 将BSG和BSY酶化为蛋白质水解物 (BSGH和BSYH).
- 评估将BSGH和BSYH纳入非酒精类麦芽饮料的影响.
- 评估对物理化学性质和营养增强潜力的影响.
主要方法:
- 对BSG和BSY进行酶解以产生BSGH和BSYH.
- 在不同度的非酒精麦芽饮料中加入BSGH和BSYH.
- 物理化学性质的评估:颜色,动力粘度,度,发泡能力和发泡稳定性.
主要成果:
- 与原生形式相比,BSGH和BSYH具有较好的水溶性和较低的水结合能力.
- 酶解产生,增加BSYH中的氨酸和氨酸.
- 添加BSGH和BSYH增加了饮料的粘度和度,同时降低了轻度;BSYH显示出优异的发泡特性.
结论:
- 酒厂的副产品BSG和BSY可以通过酶化水解有效地转化为有价值的蛋白质水解盐 (BSGH和BSYH).
- 这些水解剂可用于食品和饮料产品中的蛋白质补充剂,例如无酒精麦芽饮料.
- 这些发现支持使用这些富含蛋白质的成分来增强营养价值和促进可持续的食品系统.
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