ArticleFood science & nutrition2025
Amino- and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Biochemical processes, chemical compositions, and nutrient profiles of germinated barley grains after steeping with thiolated and aminated spent brewer's yeast hydrolysates.Food chemistry: X · 2026Article
- Structural characterization and interfacial properties of yeast cytoplasmic protein crosslinked by laccase enzyme.Food chemistry: X · 2026Article
- Amino- and Thiol-Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties.Food science & nutrition · 2025Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
A significant by-product of beer brewing is brewer's spent yeast (BSY), which is often discarded. However, it has been demonstrated that the feasibility of BSY valorization can be achieved through the extraction and isolation of a range of economically valuable components, including proteins, functional peptides and amino acids, vitamins, bioactive β-glucans, minerals, flavor compounds, and dietary fiber. In the present study, BSY valorization was conducted through hydrolysis with pepsin to obtain HBSY with varying degrees of hydrolysis (DH%). These hydrolysates were then thiolated and aminated using different reagents, including silanization, amidation, thiourea, and glutaraldehyde cross-linking. According to Ellman's reagents, the thiolation (SH; 104.16 mg/100 g for HBSY and 39.37 mg/100 g for BSY) and ninhydrin reagent, amination (NH) contents of BSY (16.66 mg/100 g) and HBSY (41.16 mg/100 g) in silanization were substantially higher than those of other treatments. FTIR depicted an absorption peak around 2048 cm
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