TITLE:
Recovery of Residual Brewer’s Yeast by Electroactivation
AUTHORS:
Ruslan Tarna, Elvira Vrabie, Irina Paladii, Rodica Sturza
KEYWORDS:
Brewer’s Yeast, Electroactivation, Redox Potential, Protein Concentrates, Protein Hydrolysates, Calcium
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.12,
December
8,
2021
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.