Revealing structure-function relationship of novel spent grain peptides identifed by proteomics and bioinformatics (GRAINPEP)

Moving towards more sustainable and environmentally friendly production and consumption is a challenging path, specifically with respect to utilization of by-products from the food industry for production of new ingredients. Using advanced technologies and an innovative approach, GRAINPEP aims to face such a challenge in case of brewer’s spent grain (BSG) in order to identify peptides with important functionality such as emulsifying and antioxidant activities to replace animal-based proteins. The functional properties of proteins are hidden in their intrinsic structure, which will be revealed using a novel approach. The overall aim of GRAINPEP is to decrease the waste from beer industry and discover high-value peptides by utilizing low-cost BSG as a by-product using state-of-the-art technology. The consortium for GRAINPEP contains experts in their research areas and involves two international collaborators apart from two Danish institutions.