A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

There is a growing demand in reusing agro-industrial waste to enrich food proteins and develop new protein-related products. Brewer's spent grain (BSG), the byproducts generated from the processing of beer-brewing industry, is rich in abundant protein (26 to 30%) with good physicochemical properties and nutritional benefits. BSG is mainly composed of four proteins including hordein, gluten, globulin, and albumin. The methods for extracting protein from BSG mainly include alkali extraction, ultrasonic-assisted extraction, and organic solvent extraction, among others. However, little researches have described the functional properties of Brewer's spent grain protein (BSGP) and how it can be improved by enzymatic modification. Additionally, BSG protein hydrolysates (BSGPHs) have good bioactivities, mainly including antioxidant, antiinflammatory, and angiotensin-I-converting enzyme inhibitory activities, among others. Based on the above situation, this review provides a comprehensive overview about the isolation, physicochemical features, application of the BSGP. In addition, the functional properties and biological activities of BSGPHs are also emphasized. The purpose of this review is to provide an up-to-date summary of BSGP research, and to broaden the market potential of this emerging protein in food industry. Besides, this review provides a reference to study the use of BSGP or hydrolysates for a variety of purposes in-depth, including pharmaceutical, food, and industrial applications.