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March 8, 2026Food and Bioprocess TechnologyOpen Access

High Hydrostatic Pressure-Assisted Extraction Enhances Protein Recovery and Techno-Functional Properties of Brewer’s Spent Grain Protein Isolate

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Authors

MGMarisami GokulakrishnanCTChristina TrigkaGSGerard Sabenya

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Overview

Demonstrates that high hydrostatic pressure enhances protein recovery in brewer’s spent grain, suggesting improved ingredient sustainability.

Key Points

  • The aim is to evaluate the effects of high hydrostatic pressure on protein extraction and properties of brewer's spent grain.
  • Evaluated protein extraction using high hydrostatic pressure at varying levels (0.1, 300, 450, 600 MPa)
  • Analyzed protein recovery, purity, and structural modifications
  • Compared techno-functional properties of protein isolate across different pressure treatments
  • HHP-assisted extraction significantly increased protein recovery and purity compared to the control
  • Structural changes enhanced protein solubility, especially at 600 MPa
  • Foam stability improved three-fold at 600 MPa, while emulsification properties were less favorable

Cite This Study

Gokulakrishnan et al. (2026) studied this question.

synapsesocial.com/papers/69ada8cfbc08abd80d5bc252https://doi.org/10.1007/s11947-026-04281-6
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