In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates

Abstract

Mounting pressures on global food chains call for an urgent shift towards more sustainable food systems. Several ways to aid this transformation are the reduction of food waste through the valorisation of food processing side streams, and a shift from animal-based to plant-based proteins. As plant-based proteins are gaining popularity as alternatives to dairy and meat due to the rising demand for healthy, natural foods and their ethical appeal, it is essential that the protein quality of novel, alternative protein sources are evaluated. Brewers' spent grain (BSG) is a nutrient-rich brewing by-product which has been upcycled to produce everpro™ Dark Fraction (EDF) and a decolourised protein isolate known as everpro™ Light Fraction (ELF). This study investigates the in vitro protein and amin