Caracterización física, química, y funcional de un aislado proteico de subproductos de la cerveza.

Abstract

The use of by-products in the food industry is essential to reduce waste and promote sustainability. One of the by-products with the greatest potential is beer bagasse, which can be transformed into valuable resources. Lager bagasse, in particular, is a promising option for obtaining protein isolates due to its balanced amino acid profile and lower content of bitter components compared to other varieties. In the present study, the physical, chemical and functional characteristics of a protein isolate obtained from lager bagasse were analyzed, showing the following characteristics: average protein content of 11.14 %, lipids 5.37 %, carbohydrates 40.23 %, moisture 4.62 % and ash 38.61 %. In terms of physical parameters, it presented a hydration capacity of 1.03 g, swelling capacity of 0.73 mL, volume 64.67 mL/g, density 0.773 g/mL. Its functional properties of water absorption capacity 0.93 mL/g isolate, water retention capacity 1.70 mL/g isolate, oil absorption capacity 0.3 mL/g isolate, oil retention capacity 2.00 mL/g isolate, emulsifying activity 40.86 %, emulsifying stability 43.12 %, foaming capacity 28.67 % and foaming stability of 0%. The results show the potential of this by-product as a sustainable source of protein and for food applications in emulsifying and retention systems.