Barley protein properties, extraction and applications, with a focus on brewers’ spent grain protein

Simple item page
dc.contributor.authorJaeger, Alice
dc.contributor.authorZannini, Emanuele
dc.contributor.authorSahin, Aylin W.
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-09-06T14:11:16Z
dc.date.available2021-09-06T14:11:16Z
dc.date.issued2021-06-16
dc.description.abstractBarley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1389en
dc.identifier.citationJaeger, A., Zannini, E., Sahin, A. W. and Arendt, E. K. (2021) 'Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein', Foods, 10(6), 1389 (21 pp). doi: 10.3390/foods10061389en
dc.identifier.doi10.3390/foods10061389en
dc.identifier.endpage21en
dc.identifier.issn2311-5637
dc.identifier.issued6en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/11837
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.relation.urihttps://www.mdpi.com/2304-8158/10/6/1389
dc.rights© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly citeden
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBrewers’ spent grainen
dc.subjectBarley proteinen
dc.subjectBy-product valorisationen
dc.subjectBrewing wasteen
dc.subjectFood ingredienten
dc.titleBarley protein properties, extraction and applications, with a focus on brewers’ spent grain proteinen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
foods-10-01389.pdf
Size:
1.64 MB
Format:
Adobe Portable Document Format
Description:
Published version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles
APC Microbiome Ireland - Journal Articles