Recovery of Residual Brewer’s Yeast by Electroactivation

作     者：Ruslan Tarna Elvira Vrabie Irina Paladii Rodica Sturza Ruslan Tarna;Elvira Vrabie;Irina Paladii;Rodica Sturza

作者机构：Technical University of Moldova Chisinau Republic of Moldova Institute of Applied Physics Chisinau Moldova 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2021年第12卷第12期

页      面：1177-1190页

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

主　　题：Brewer’s Yeast Electroactivation Redox Potential Protein Concentrates Protein Hydrolysates Calcium 

摘      要：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.