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2024 Posters

Edible Applications Technology

Session: Edible Applications Technology Poster Session

Screening of emulsifying peptides derived from brewers' spent grain

Monday, April 29, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

Rasmus K. Mikkelsen (he/him/his)

PhD student
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark

Co-Author(s)

IF

Ioanna Fragkaki

M.sc.
Technical University of Denmark, Greece
Simon Gregersen, PhD

Tenure Track Assistant Professor
Aalborg University
Aalborg Øst, Nordjylland, Denmark
Charlotte M. Jacobsen, PhD

Professor, Head of Research Group
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark
Betül Yesiltas, PhD

Researcher
Technical University of Denmark
Kgs. Lyngby, Denmark

In the changing world sustainability and utilization of sidestreams are of the upmost importance. This is also the case in the brewing industry. Brewers´ spent grain (BSG) constitutes 85 % of the total brewing waste. Current uses of BSG include landfill and animal feed. Due to the high protein content of 15-30 % dw it also has potential to be used as a raw material for new food ingredients.
In this study, we used proteomics combined with the EMULSIPRED ("https://github.com/MarcatiliLab/EmulsiPred">https://github.com/MarcatiliLab/EmulsiPred) prediction tool to identify peptides embedded in BSG proteins with potential emulsifying properties.

We selected the 48 peptides with the highest emulsifying score and abundance for further screening studies. First, we used the pendant drop method to evaluate the ability of the peptides to decrease interfacial tension. Secondly, we tested the emulsifying ability of the peptides (0.2 wt%) in 5 % O/W emulsions over 9 days of storage. The emulsions were analyzed for their creaming stability, droplet size distribution, and zeta potential.

Most of the peptides were able to lower the interfacial tension suggesting surface activity. Six peptides were able to lower the interfacial tension better than caseinate. Over 9 days of storage more than half of the emulsions were physically stable, with no increase in droplet size. Furthermore, droplet sizes as low as 0.2 µm were obtained indicating very good emulsifying properties of the peptides.

These results highlight the great potential of using BSG as a raw material to produce protein hydrolysates with emulsifying activity. It is expected that targeted hydrolyses can be used to release the best of the tested peptides in high quantities.