Utilisation of brewers' spent yeast in protein powder product

Lukáš Polanka

Diplomová práce

Abstract:

Industrial residues, often perceived as waste, have raised concerns regarding environmental contamination. In recent years, there has been a growing emphasis on repurposing these byproducts to create products with added value, promoting sustainability and reducing industrial waste. This work explores the potential of utilizing industrial residues, specifically focusing on spent brewers' yeast (SBY) from the beer production industry. Results from the study indicate that the protein concentrate derived from SBY exhibits high solubility, yield and emulsifying properties. This suggests that SBY protein concentrate could serve as a functional additive in various products which could benefit from these properties. This thesis aimed to obtain protein concentrates from spent brewer’s yeast and test them as functional additives for being used on food products development. Pre-conditioned material (flour) was submitted to protein solubilisation by alkalinisation and isoelectric precipitation. The yield of the obtained freeze-dried protein concentrates was determined and some physicochemical (color, particle size, solubility) and functional properties (emulsifying capacity and stability, water and oil holding capacity, solubility, gelling properties) at different pH values were evaluated. In conclusion, the thesis demonstrates the viability of using SBY as a sustainable source for producing protein concentrates. By valorising this by-product, the brewing industry can reduce waste and contribute to environmental sustainability. The findings encourage further research into the implementation of this process and the integration of SBY protein concentrates into the market, highlighting the potential for widespread application in food and nutrition sectors.

Keywords

spent brewers' yeast, brewery by-products, waste valorisation, protein drink, protein concentrate

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 3. 5. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 22. 5. 2024
• Vedoucí: Diana Karina Baigts Allende, PhD.
• Oponent: Sandra Teresita Martín del Campo Barba, PhD.

Česká zemědělská univerzita v Praze

Fakulta agrobiologie, potravinových a přírodních zdrojů

Magisterský studijní program:
Kvalita potravin a zpracování zemědělských produktů