作为葡萄酒和酒生产副产品的酵母:物理化学成分的比较评估
Ionuț Avrămia1, Adriana Dabija1, Mircea Oroian1
1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Molecules (Basel, Switzerland)
|January 28, 2026
概括
分析了来自酒酵母和葡萄酒的可持续蛋白质替代品. 冷干燥和烤箱干燥影响了成分,葡萄酒含有更高的B族维生素和富含蛋白质和多的酵母副产品.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续化学 可持续化学
背景情况:
- 由于粮食安全和健康问题,对可持续蛋白质替代品的需求日益增加.
- 酒酵母和葡萄酒是饮料行业未充分利用的副产品.
- 这些副产品的复杂成分提供了价值化的潜力.
研究的目的:
- 为了比较分析消耗的酒酵母和葡萄酒渣.
- 调查烤箱干燥与冷干燥对其组成的影响.
- 评估它们作为可持续蛋白质来源的潜力.
主要方法:
- 样品的物理化学分析.
- 抗氧化活性的确定 (TPC,DPPH测定).
- 分析矿物质,,有机酸和B族维生素含量.
- FT-IR光谱学和微观结构检查.
主要成果:
- 在Cricova葡萄酒渣中发现的蛋白质含量最高 (45.35-46.81%).
- 烤箱干燥的埃菲斯酵母样本显示TPC为3.98毫克GAE/g.
- 阿斯科尼葡萄酒的葡萄汁表现出最高的DPPH清除活性 (88.92%).
- 所有样本都含有多种类型的化合物;葡萄酒含有更丰富的B族维生素 (B3,B6).
- 显微镜揭示了具有透壁的自解酵母细胞.
结论:
- 消耗的酒酵母和葡萄酒渣是蛋白质,多和B族维生素的宝贵来源.
- 干燥技术会影响这些副产品的成分和特性.
- 标志性的副产品显示出大量的价值化潜力,可转化为可持续的食品成分.
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