Effect of enzyme?assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties

This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied solubilizing BSG proteins. Treatment with Protamex or simultaneous co-incubation and Flavourzyme solubilized up 60% the total in BSG, whereas increased availability hydrophobic amino acids (Val, Phe, Ala, Leu, Ile) extracts. scale-up demonstrated comparable fractions 0.1 L 10 reaction volumes. Thorough sequence-based peptide analysis by liquid chromatography-ion mobility-mass spectrometry resulted identification 479 451 water-soluble peptides hydrolysates obtained Flavourzyme, respectively. Main cutting sites on proteins were identified between Leu-Gln, Tyr-Phe, Pro-X (Protamex), complementing variety mainly next Gln, Pro, Ile, Phe when combined Flavourzyme. Uniform activity throughout entire B-hordein sequence formation varying lengths did not increase bitterness compared sample water extraction. These results support characterization enzymatic plant-based materials production desired composition.