2026-05-16T05:17:51Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/56722022-11-22T01:05:23Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain Alonso Riaño, Patricia Sanz Díez, Mª Teresa Benito Román, Oscar Beltrán Calvo, Sagrario Trigueros Andrés, Ester Subcritical water extraction Biorefinery Breweŕs spent grain Protein Amino acids Individual phenolic compounds Antioxidant capacity Ingeniería química Alimentos Chemical engineering Food The valorization of the brewer’s spent grain (BSG) generated in a craft beer industry was studied by subcritical water hydrolysis in a semi-continuous fixed-bed reactor. Temperature was varied from 125 to 185 °C at a constant flow rate of 4 mL/min. Biomass hydrolysis yielded a maximum of 78% of solubilized protein at 185 °C. Free amino acids presented a maximum level at 160 °C with a value of 55 mg free amino acids/gprotein-BSG. Polar amino acid presented a maximum at lower temperatures than non-polar amino acids. The maximum in total phenolic compounds was reached at 185 °C. This maximum is the same for aldehyde phenolic compounds such as vanillin, syringic and protocatechuic aldehyde; however, for hydroxycinnamic acids, such as ferulic acid and p-coumaric, the maximum was obtained at 160 °C. This allows a fractionation of the bioactive compounds. Subcritical water addresses opportunities for small breweries to be incorporated within the biorefinery concept. Agencia Estatal de Investigación [grant number PID2019-104950RB-I00 / AEI / 10.13039/501100011033] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20] 2021-03-25T12:20:02Z 2021-03-25T12:20:02Z 2021-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0308-8146 http://hdl.handle.net/10259/5672 10.1016/j.foodchem.2021.129264 eng Food Chemistry. 2021, V. 351, 129264 https://doi.org/10.1016/j.foodchem.2021.129264 info:eu-repo/grantAgreement/Junta de Castilla y León//BU301P18//Valorización integral de subproductos de la industria agroalimentaria mediante tecnologías emergentes (ALVALOR) info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20//Valorización de la fracción proteica de subproductos de la industria agroalimentaria de Castilla y León mediante tecnologías de fluidos presurizados info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104950RB-I00/ES/VALORIZACION DE SUBPRODUCTOS MARINOS MEDIANTE TECNOLOGIAS DE FLUIDOS SUB- Y SUPERCRITICOS PARA LA OBTENCION DE BIOCOMPUESTOS VALIOSOS Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier