Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1043
Title: Recovery of Residual Brewer’s Yeast by Electroactivation
Authors: TARNA, Ruslan 
VRABIE, Elvira 
PALADII, Irina 
STURZA, Rodica 
Keywords: Brewer’s Yeast;Electroactivation;Redox Potential;Protein Concentrates;Protein Hydrolysates;Calcium
Issue Date: 2021
Publisher: Scientific Research
Source: Tarna, R. , Vrabie, E. , Paladii, I. and Sturza, R. (2021) Recovery of Residual Brewer’s Yeast by Electroactivation. Food and Nutrition Sciences, 12, 1177-1190. doi: 10.4236/fns.2021.1212086.
Project: 2soft/1.2/83. INTELLIGENT VALORISATION OF AGRO-FOOD INDUSTRIAL WASTES 
21.00208.8007.07/PD. Valorificarea deșeurilor din Industria Berii 
Journal: Food and Nutrition Sciences
Abstract: 
Yeasts resulting from the brewing process (RBY) are a valuable by-product, with an important content of minerals, vitamins and, especially, proteins. The purpose of the research was the electroactivation of RBY and the simultaneous obtaining of two products—protein concentrates and hydrolyzed protein from residual brewer’s yeast. Electroactivation is a non-residual process, without the use of chemical reagents and relatively inexpensive. The variation of the electroactivation conditions allowed the separation of 90% - 94% of the proteins in the form of protein concentrates. During the process, it is attested to increase the pH value and decrease the redox potential, which characterizes the multiple redox processes that take place in the cathode cell, including sedimentation at the isoelectric point. The presence of albumin in the protein fractions of RBY allows the formation of protein complexes with calcium, attributing a higher biological value to the obtained products.
Description: 
Vol.12 No.12, December 2021, pp. 1177-1190
URI: http://cris.utm.md/handle/5014/1043
DOI: 10.4236/fns.2021.1212086
Appears in Collections:Journal Articles

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