Source: VIRGINIA POLYTECHNIC INSTITUTE submitted to
PRODUCING HIGH-VALUE PROTEIN HYDROLYSATES FROM UNDERUTILIZED BREWERS SPENT GRAIN THROUGH ULTRASOUND-ASSISTED ENZYMATIC TECHNOLOGY
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
NEW
Funding Source
Reporting Frequency
Annual
Accession No.
1016296
Grant No.
(N/A)
Project No.
VA-160079
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Jul 1, 2018
Project End Date
Jun 30, 2023
Grant Year
(N/A)
Project Director
Huang, HA.
Recipient Organization
VIRGINIA POLYTECHNIC INSTITUTE
(N/A)
BLACKSBURG,VA 24061
Performing Department
Food Science & Technology
Non Technical Summary
Brewer's spent grain (BSG) is a main byproduct in the brewery industry, representing 85% of the total byproduct in beer production..It is the insoluble residual fraction obtained after mashing and filtration. It is composed mainly of husks, bran, and residues of endosperm of barley. It contains about 15 to 25% protein, 60 to 70% fiber (hemicellulose, cellulose and lignin), 5 to 10% fat, and 2 to 5% ash (dry basis). The U.S. is the second leading country in beer production and produces 1.5 million MT of BSG each year.Within the U.S., Virginia is the fifth highest beer producing state and produces 15 million barrels of beer, while at the same time generating 0.4 million metric ton (MT) of BSG annually. Because of its high fiber, BSG now is only used as low-value cattle feed or disposed in a landfill, leading to substantial resource losses. In addition, BSG spoils quickly due to its high contents of water and other nutrients (N and P), which would result in highly polluted wastewater or other environmental issues.Thus, separation and production of high-value proteins from BSG will not only help alleviate the current and future shortage on protein supply, but also solve the environmental problems associated with BSG disposal in the Virginia brewing industry.The long-term goal of this proposed research is to identify a sustainable alternative protein source to meet the increasing demand of protein for human consumption in the near future. This will be accomplished through a research plan developing an ultrasound-assisted enzymatic fractionation process to produce high-quality protein hydrolysates from BSG, characterizing its functional and nutritional properties, and demonstrating its effective application as a protein ingredient into a protein beverage. We hypothesize that using ultrasound technologies along with enzymatic hydrolysis will improve efficiency of protein separation from BSG and modify functional properties of separated protein as a protein ingredient in beverage production. The hypothesis will be tested with the followingobjectives:1)Develop and optimize ultrasound-assisted enzymatic fractionation process to produce protein hydrolysates from BSG; 2)Characterize the effect of ultrasound pretreatment and enzymatic hydrolysis on functional properties of protein hydrolysates.3)Verify the feasibility of incorporation of protein hydrolysates into a protein beverage.
Animal Health Component
0%
Research Effort Categories
Basic
30%
Applied
60%
Developmental
10%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
50115202020100%
Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
1520 - Grain sorghum;

Field Of Science
2020 - Engineering;
Goals / Objectives
The long-term goal of this proposed research is to identify a sustainable alternative protein source to meet the increasing demand of protein for human consumption in the near future. This will be accomplished through a research plan developing an ultrasound-assisted enzymatic fractionation process to produce high-quality protein hydrolysates from BSG, characterizing its functional and nutritional properties, and demonstrating its effective application as a protein ingredient into a protein beverage.We hypothesize that using ultrasound technologies along with enzymatic hydrolysis will improve efficiency of protein separation from BSG and modify functional properties of separated protein as a protein ingredient in beverage production. The hypothesis will be tested with the objectives listed below:Objective 1. Develop and optimize ultrasound-assisted enzymatic fractionation process to produce protein hydrolysates from BSG.Objective 2. Characterize the effect of ultrasound pretreatment and enzymatic hydrolysis on functional properties of protein hydrolysates.Objective 3. Verify the feasibility of incorporation of protein hydrolysates into a protein beverage.
Project Methods
Efforts: The developed process will be disseminated to the public through writing through writing and publishing project reports, presenting the key results in professional conferences (e.g., Institution of Food Technologies Annual Meeting, American Society of Agricultural and Biological Engineers Annual Meeting), and publishing results in peer reviewed journals.Evaluation: Project will be evaluated by meeting the key milestones at planned timelines. The key milestones are listed as follows:1) Prove the concept of protein separation from brewer's spent grain; (year 1-2)2) Identify the optimized process variables for the production of protein hydrolysates from brewer's spent grain; (year 2-3)3) Identify the correlations betwen the process conditions and the properties of protein hydrolysates; (year 3-4)4) Conduct sensory evaluations to determine the feasibility of using protein hydrolysates (from brewer's spent grain) in protein beverages.

Progress 10/01/19 to 09/30/20

Outputs
Target Audience:brewing industry, food industry, animal feed industry Changes/Problems:N/A What opportunities for training and professional development has the project provided?Training of graduate and undergraduate students - One graduate student (Yanhong He) is being trained through working on the proposed project. How have the results been disseminated to communities of interest?Research findings have been disseminated through scientific journals including International Journal of Food Science and Technology and Food and Bioproducts Processing. What do you plan to do during the next reporting period to accomplish the goals?We plan to conduct the techno-economic analysis to evaluate the economic feasibility of the developed process at a commercial scale.

Impacts
What was accomplished under these goals? Research conducted this year found that enzymatic loading played a big role in the separation efficiency and quality of the protein hydrolysates from brewer's spent grain, and the enzymatic hydrolysis time (1, 2, 4 h) did not significantly affect the separation efficiency of the protein hydrolysate from brewer's spent grain.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2019 Citation: Y. He, D. D. Kuhn, �. A. Galagarza, Z. W. Taylor, B. D. Wiersema, H. Wang and H. Huang*. Wet fractionation process to recover protein-rich product from brewers spent grain as a replacement feed ingredient for fishmeal in shrimp diet. 2019 S1075 Multistate Meeting. Golden, Colorado. July, 2019.


Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Breweries, Food processing companies, Food Ingredient companies, animal feed companies Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?A. Training ofgraduate students. One graduate student (Dajun Yu) is being trained through working on the proposed project' B. Graduate student communicationdevelopment through presentation and delivering research to the public. One graduate student (Dajun Yu)presented her research at the 2018 IFT conference in Chicago and she was selected as one of the finalists in student poster presentation competition. How have the results been disseminated to communities of interest?Research presentations (Poster) at professional conferences and scientific journals. What do you plan to do during the next reporting period to accomplish the goals?We plan to continue the on-going projects, focusing on objective 2: Characterization of produced proteins from brewer's spent grain We plan to continue the training of undergraduate and graduate students.

Impacts
What was accomplished under these goals? Brewer's spent grain (BSG) is the major by-product generated during beer production from cereal grains - most commonly from barley. It is composed mainly of the non-fermentable parts of grain including the husk, pericarp and the seed-layer coverings. Approximately 38.6 million tons of BSG are produced worldwide every year, with 2.7 million tons produced in the U.S. Currently, some BSG is used as cattle feed as a recycling option. However, for the regions with no animal farming, breweries have to dispose BSG to landfills or send BSG to waste processing plants for anaerobic digestion. In this project, we have developed and optimized an ultrasound-assisted enzymatic fractionation process to produce protein hydrolysates from BSG, with the aim to increase the value of BSG and reduce its disposal. We found that more than 65% of the protein in BSG can be extracted.

Publications

  • Type: Journal Articles Status: Published Year Published: 2019 Citation: D. Yu, Y. Sun, W. Wang, S. F. OKeefe, A. P. Neilson, H. Feng, Z. Wang, H. Huang*. 2019. Recovery of protein hydrolysates from brewers spent grain using enzyme and ultrasonication. International Journal of Food Science and Technology, 55(1), 357-368.


Progress 07/01/18 to 09/30/18

Outputs
Target Audience:1. The work was presented in the 2018IFT conference, which was attended by more than 20,000 students, scientists, and industrial professionals. 2. This work was also presented in the 2018 Department of Food Science and Technology student poster competition in April. This event was well attended by our industrial advisors, students, and professors. Changes/Problems:No major changes/problems in the proposed project. What opportunities for training and professional development has the project provided?1. One undergraduate (Jeff Wilder) and one master student (Dajun Yu) were trained through working on this Hatch project. 2. The master student, Dajun Yu, successfully presented her research work in the 2018 IFT meeting. Her presentation was selected as the top four finalist to compete for the best student research award. 3. The undergraduate successfully found a job at Cargill as a product line support chemist. How have the results been disseminated to communities of interest?1. The results weredisseminated in the 2018 IFT meeting, which was attended by more than 20,000 pressionals in Food Science Area. 2. The results were also disseminated to professionals through the NC-1023 Multi-state project meeting, which was well attended by food engineers around the U.S. What do you plan to do during the next reporting period to accomplish the goals?1. Submit the manuscript in a high profile peer-reviewed Journal to disseminate results. 2. Continue to work on the objective 2 of the project: Characterize the effect of ultrasound pretreatment and enzymetic hydrolysis on functional properties of protein hydrolysates.

Impacts
What was accomplished under these goals? Objective 1.Develop and optimize ultrasound-assisted enzymatic fractionation process to produce protein hydrolysates from BSG. 1. Composition of BSG (crude protein, neutral detergent fiber, crude fat,amino acids, and ash) was determined 2. The particle size distributionsof orginal and milled BSG were determined. 3. An ultrasound-assisted enzymatic fractionation process was successfully developed and evaluated to produce protein hydrolysates. 4. A manuscript was drafted and is ready to submit to a peer-reviewed journal. Objective 2.Characterize the effect of ultrasound pretreatment and enzymatic hydrolysis on functional properties of protein hydrolysates. 1. The physicochemical properties,including molecular size, solublity, and color of the protein hydrolysates were characterized

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: D. Yu, A. Neilson, S. OKeefe, H. Huang. Ultrasound-assisted Enzymatic Separation of Proteins from Brewers Spent Grain. Poster Presentation, 2018 IFT Annual Meeting, Chicago, IL, July 2018.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2018 Citation: D. Yu, A. Neilson, S. OKeefe, H. Huang. Ultrasound-assisted Enzymatic Separation of Proteins from Brewers Spent Grain. Poster Presentation, 2018 FST Annual Student Poster Competition.
  • Type: Theses/Dissertations Status: Accepted Year Published: 2018 Citation: D. Yu. Ultrasound-assisted Enzymatic Extraction of Protein Hydrolysates from Brewers Spent Grain. Master Thesis. Virginia Tech, Blacksburg. 2018.