Hydro-mechanical processing of brewer's spent grain as a novel route for separation of protein products with differentiated techno-functional properties

Publication date: Available online 22 June 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Roger Ibbett, Roderick White, Greg Tucker, Tim FosterAbstractHydro-mechanical processing using a colloid mill with a large gap setting leads to the preferential breakup of the residual aleurone and endosperm tissues of brewer's spent grain, forming a protein rich fines material with small particle size around 1–10 μm. This fraction can be separated from the coarser husk fraction by centrifugation, giving a protein product with enhanced techno-functional properties. The fines have good stability in aqueous suspensions, with potential for stabilising other particulate materials in food or drink formulations. The fines particles can stabilise oil-water emulsions, possibly through a Pickering mechanism, which may also support use in food applications. Fines suspensions have strong shear-thinning behaviour, which may be beneficial from a textural or transport perspective. Spray drying of fines suspensions is shown to avoid particle coalescence, which is important for effective resuspension on rehydration. The high surface area of the fines also leads to more efficient digestion by proteases.Industrial relevanceA novel hydro-mechanical milling process has been investigated for separation of a protein fine fraction from brewer's spent grain having enhanced techno-functional properties. The small particle size of the fines would be a key attribute for formulation in s...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research