Quality Attributes, Structural Characteristics, and Functional Properties of Brewer’s Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction

Quality Attributes, Structural Characteristics, and Functional Properties of Brewer’s Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction

The rising protein demand has driven intensified research into alternative protein sources and extraction technologies. Brewer’s spent grain (BSG), which is rich in protein, remains mostly underutilized. This study aimed to optimize BSG protein extraction conditions using pulsed electric field (PEF)...

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Bibliographic Details
Main Authors: Parichat Paksin, Pipat Tangjaidee, Wannaporn Klangpetch, Kridsada Unban, Tabkrich Khumsap, Warinporn Klunklin, Artit Yawootti, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Suphat Phongthai
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
pulsed electric field
brewer’s spent grain
functional properties
alternative protein
Online Access:https://www.mdpi.com/2304-8158/14/9/1515
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