ArticleFoods (Basel, Switzerland)2026
Brewer's Spent Grain as a Source of Proteins and Valuable Polysaccharides.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Effects of Extraction Methods on Physicochemical, Functional and Nutritional Properties of Protein Extracted from Mustard (Foods (Basel, Switzerland) · 2026Article
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6 authors.
Funding
Abstract
Brewer's spent grain (BSG) is an abundant by-product rich in proteins and polysaccharides. This study evaluated ultrasound (US) to enhance alkaline protein extraction in 110 mM NaOH and to obtain a polysaccharide-enriched residue, with mechanical agitation (AG) as the control. First, 40 min extraction curves were evaluated at 25 and 50 °C and fitted to the Weibull model. At 25 °C, US increased the 40 min protein yield (40.8 ± 0.1 g/100 g initial protein) by 2.5-fold compared with AG; heating increased AG yield, whereas US showed negligible temperature sensitivity between 25 and 50 °C. Subsequently, extractions were performed at 25 °C in one or two 20 min cycles using fresh solvent. Extracts were recovered by pH-shift precipitation and freeze-dried. US maximised protein recovery (47.6 ± 0.1 g/100 g initial protein after two cycles) but co-extracted other compounds, reducing purity. AG extracts showed higher emulsifying activity (up to 9.6 ± 0.1 m
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