Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Membrane Fractionation of Protein Hydrolysates from By-Products: Recovery of Valuable Compounds from Spent Yeasts

Spent brewer’s yeast (<i>Saccharomyces</i> sp.), the second most generated by-product from the brewing industry, contains bioactive and nutritional compounds with high added value such as proteins (40–50%), polysaccharides, fibers and vitamins. Molecules of interest from agro-industrial...

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Bibliographic Details
Main Authors: Gabriela Vollet Marson, Marie-Pierre Belleville, Stella Lacour, Miriam Dupas Hubinger
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Membranes
Subjects:
<i>Saccharomyces</i> sp.
protein hydrolysis
membrane separation technology
ultrafiltration
membrane-peptide interactions
spent brewer’s yeast
Online Access:https://www.mdpi.com/2077-0375/11/1/23

Internet

https://www.mdpi.com/2077-0375/11/1/23

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