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首页> 外文期刊>International journal of food science & technology >Waste from brewing (trub) as a source of protein for the food industry
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Waste from brewing (trub) as a source of protein for the food industry

机译：酿造废料作为食品工业的蛋白质来源

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摘要

The use of agro-industrial waste for food enrichment can be limited, due to taste, odour, colour and other unpleasant characteristics. Trub (brewing waste) has important nutrients, such as proteins and carbohydrates, and phytochemical compounds; however, its applications are hindered by the astringent flavour. In order to reduce the bitterness of trub, aqueous extractions were realized at high temperature (100 degrees C per 1 h) in five steps. Two fractions were obtained; a liquid fraction (containing bitter compounds) and a solid fraction (the trub after the extraction process; TAP). Both fractions and the trub before the extraction process (TBP) were evaluated. The bitterness of TBP was significantly reduced in TAP while the protein content increased; TAP presented a branched network and changes in its structure. The reduction in bitterness and the high protein content allows the use of trub in the food industry.
机译：由于味道，气味，颜色和其他令人不愉快的特征，限制使用农业工业废料来丰富食物。木桶（酿造废料）具有重要的营养成分，例如蛋白质和碳水化合物以及植物化学化合物；但是，其涩味阻碍了它的应用。为了减少of糖的苦味，分五个步骤在高温下（每1小时100摄氏度）进行水提取。获得了两个部分。液体部分（包含苦味化合物）和固体部分（提取过程后的rub粒； TAP）。评估了提取过程（TBP）之前的馏分和提取物。 TAP中TBP的苦味显着降低，而蛋白质含量增加； TAP提出了一个分支网络并改变了其结构。苦味的减少和高蛋白含量的提高允许在食品工业中使用松饼。

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