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https://doi.org/10.1016/j.jfoodeng.2016.03.032

has been cited by the following article:

• TITLE: Recovery of Residual Brewer’s Yeast by Electroactivation

  AUTHORS: Ruslan Tarna, Elvira Vrabie, Irina Paladii, Rodica Sturza

  KEYWORDS: Brewer’s Yeast, Electroactivation, Redox Potential, Protein Concentrates, Protein Hydrolysates, Calcium

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.12, December 8, 2021

  ABSTRACT: Yeasts resulting from the brewing process (RBY) are a valuable by-product, with an important content of minerals, vitamins and, especially, proteins. The purpose of the research was the electroactivation of RBY and the simultaneous obtaining of two products—protein concentrates and hydrolyzed protein from residual brewer’s yeast. Electroactivation is a non-residual process, without the use of chemical reagents and relatively inexpensive. The variation of the electroactivation conditions allowed the separation of 90% - 94% of the proteins in the form of protein concentrates. During the process, it is attested to increase the pH value and decrease the redox potential, which characterizes the multiple redox processes that take place in the cathode cell, including sedimentation at the isoelectric point. The presence of albumin in the protein fractions of RBY allows the formation of protein complexes with calcium, attributing a higher biological value to the obtained products.