2026-04-05T10:43:17Zhttps://recercat.cat/oai/request

oai:recercat.cat:2099.1/184222025-07-22T23:37:33Zcom_2072_1033col_2072_452951

Protein recovery from pot ale, a whisky by-product Bagés Estopà, Sara Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Biotecnologia alimentària Àrees temàtiques de la UPC::Enginyeria química::Química orgànica::Compostos orgànics Feeds –- Biotechnology Saccharomyces cerevisiae -– Biotechnology Enginyeria de proteïnes Pinsos -- Biotecnologia Llevat de cervesa -- Biotecnologia Protein engineering The objective of this research is to recover yeast protein from pot ale, a whisky by-product. Different yeast disruption methods were tested: enzymatic disruption, glass beads, the commercial reagent Y-PER plus, autolysis, sonication, homogenization and combination of mechanical and non-mechanical methods. This work was focused on the enzymatic disruption and combined method; the effect of different enzymes, enzyme concentration and time on protein recovery was studied. The optimal extraction method was the pot ale incubation with 1000 ppm Rohalase® BX and 0.015M EDTA followed by homogenization at 500 bars, which increases the protein recovery yield up to 50% compared with homogenization. The hydrolysis of yeast in pot ale permits the recovery of high quality proteins, which can be used as food or feed grade. 2012-11 Master thesis Restricted access - author's decision Universitat Politècnica de Catalunya