Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer’s Yeast Proteins

Abstract

The functionality of the peptides obtained through enzymatic hydrolysis of spent brewer’s yeast was investigated. Hydrolysis was carried out for 4–67 h with bromelain, neutrase and trypsin. The resulting hydrolysates were characterized in terms of physical-chemical, antioxidant and techno-functional properties. The solid residues and soluble protein contents increased with the hydrolysis time, the highest values being measured in samples hydrolyzed with neutrase. Regardless of the hydrolysis time, the maximum degree of hydrolysis was measured in the sample hydrolyzed with neutrase, while the lowest was in the sample hydrolyzed with trypsin. The protein hydrolysate obtained with neutrase exhibited the highest DPPH radical scavenging activity (116.9 ± 2.9 μM TE/g dw), followed by the sample hydrolyzed with trypsin (102.8 ± 2.7 μM TE/g dw). Upon ultrafiltration, the fraction of low molecular weight peptides (−1. These results indicate that the investigated proteases are suitable for modulating the overall functionality of the yeast proteins.

Keywords

• spent brewer’s yeast
• enzymatic hydrolysis
• peptides
• antioxidant activity
• functional properties