Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48792 |
Resumo: | Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients. |
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Acta scientiarum. Technology (Online) |
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Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomassautolysis; freeze-drying kinetics; mathematical models; yeast biomass.Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients.Universidade Estadual De Maringá2020-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4879210.4025/actascitechnol.v42i1.48792Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e48792Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e487921806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48792/751375149603Copyright (c) 2020 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBiz, Ana PaulaRigo, ElisandraBertolo, Angélica PatríciaCavalheiro, Darlene2020-05-08T11:49:42Zoai:periodicos.uem.br/ojs:article/48792Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2020-05-08T11:49:42Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
title |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
spellingShingle |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass Biz, Ana Paula autolysis; freeze-drying kinetics; mathematical models; yeast biomass. |
title_short |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
title_full |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
title_fullStr |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
title_full_unstemmed |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
title_sort |
Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass |
author |
Biz, Ana Paula |
author_facet |
Biz, Ana Paula Rigo, Elisandra Bertolo, Angélica Patrícia Cavalheiro, Darlene |
author_role |
author |
author2 |
Rigo, Elisandra Bertolo, Angélica Patrícia Cavalheiro, Darlene |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Biz, Ana Paula Rigo, Elisandra Bertolo, Angélica Patrícia Cavalheiro, Darlene |
dc.subject.por.fl_str_mv |
autolysis; freeze-drying kinetics; mathematical models; yeast biomass. |
topic |
autolysis; freeze-drying kinetics; mathematical models; yeast biomass. |
description |
Spent yeast biomass is one of the residues of brewing. It is specifically the second-largest residue from brewing industry. Most of the spent yeast is sold at low prices, or disposed as waste or used as animal feed. Spent yeast biomass is predominantly composed of proteins, and it has a high biological value, being an excellent source of high-quality protein, comparable in value with soy protein. Therefore, spent yeast biomass has great potential for use in foodstuffs for human consumption. The objective of this work was to evaluate the influence of cell rupture over the drying kinetics of spent yeast biomass using mathematical models (Lewis and Page). Also, to verify the influence of cell rupture method over the amount of protein. The cellular rupture was performed by two methods (chemical method and physical method: ultrasound). The drying process was performed by freeze-drying, and the parameters of the models were obtained using the non-linear regression (Generalized Reduced Gradient Nonlinear Optimization Code). Mathematical models of drying kinetics showed a strong correlation with the experimental data, R² > 0.96. The disruption process did not significantly affect the drying time and protein content. But the cellular autolysis improves the protein digestibility since the proteins will be totally available to the digestive enzymes and also increase the bioavailability of nutrients. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48792 10.4025/actascitechnol.v42i1.48792 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48792 |
identifier_str_mv |
10.4025/actascitechnol.v42i1.48792 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48792/751375149603 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 42 (2020): Publicação contínua; e48792 Acta Scientiarum. Technology; v. 42 (2020): Publicação contínua; e48792 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315337349431296 |