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<p>In this study, brewer’s spent grain (BSG) was investigated as a potential thermoplastic fiber modulator in high-moisture meat analogs formulated using soy and pea protein isolates. The BSG contained 20.8% protein, 68.4% carbohydrates (including 59.4% dietary fiber), and 5.5% fat, suggesting its potential ability for thermal softening and network formation during extrusion. Soy and pea protein isolate formulations with 0%, 9%, 18%, or 27% BSG (d.b.) and 10% corn starch were assessed using rheology, colorimetry, macro/microstructure, texture, Fourier transform infrared (FT-IR), selective solvent extraction, and disulfide bond analyses. By increasing the BSG content, the samples became darker, and their hardness, chewiness, and texturization index (TI) values decreased, which is consistent with weaker protein–protein interactions. At approximately 9% BSG inclusion, an advancement in gelation onset and acceleration of G′ recovery were observed. In the pea protein isolate system, these observations coincided with a higher TI value and a more uniform alignment. Thus, moderate plasticization and water redistribution transiently promoted anisotropy. The FT-IR spectra revealed a shift from ordered α-helix/β-sheet structures to random coils, and noncovalent and disulfide interactions decreased, particularly at ≥18% BSG. Overall, BSG consistently softened protein matrices and enhanced the fibrous organization under specific conditions, demonstrating a concentration-dependent thermoplastic effect. This conditional functionality underscores both the potential and limitations of BSG as an upcycled ingredient in sustainable plant-based meat analogs.</p>

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Upcycling Brewer’s Spent Grain as a Functional Modulator of Thermal and Structural Properties in Soy and Pea Protein Plant-Based Meat Analogs

  • 期刊论文

  • 发表日期：

    2025年10月13日

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  • Hyun Woo Choi,
  • Hyung Joo Kim,
  • Heeseo Lee,
  • Jungwoo Hahn,
  • Young Jin Choi

摘要

In this study, brewer’s spent grain (BSG) was investigated as a potential thermoplastic fiber modulator in high-moisture meat analogs formulated using soy and pea protein isolates. The BSG contained 20.8% protein, 68.4% carbohydrates (including 59.4% dietary fiber), and 5.5% fat, suggesting its potential ability for thermal softening and network formation during extrusion. Soy and pea protein isolate formulations with 0%, 9%, 18%, or 27% BSG (d.b.) and 10% corn starch were assessed using rheology, colorimetry, macro/microstructure, texture, Fourier transform infrared (FT-IR), selective solvent extraction, and disulfide bond analyses. By increasing the BSG content, the samples became darker, and their hardness, chewiness, and texturization index (TI) values decreased, which is consistent with weaker protein–protein interactions. At approximately 9% BSG inclusion, an advancement in gelation onset and acceleration of G′ recovery were observed. In the pea protein isolate system, these observations coincided with a higher TI value and a more uniform alignment. Thus, moderate plasticization and water redistribution transiently promoted anisotropy. The FT-IR spectra revealed a shift from ordered α-helix/β-sheet structures to random coils, and noncovalent and disulfide interactions decreased, particularly at ≥18% BSG. Overall, BSG consistently softened protein matrices and enhanced the fibrous organization under specific conditions, demonstrating a concentration-dependent thermoplastic effect. This conditional functionality underscores both the potential and limitations of BSG as an upcycled ingredient in sustainable plant-based meat analogs.