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

Alonso Riaño, Patricia 596 500 Sanz Díez, Mª Teresa 530 500 Benito Román, Oscar 59 500 0000-0002-4418-0045 Beltrán Calvo, Sagrario 57 500 Trigueros Andrés, Ester 557 500 2021-03-25T12:20:02Z 2021-03-25T12:20:02Z 2021-07 0308-8146 http://hdl.handle.net/10259/5672 10.1016/j.foodchem.2021.129264 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] application/pdf eng Elsevier 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 Subcritical water extraction Biorefinery Breweŕs spent grain Protein Amino acids Individual phenolic compounds Antioxidant capacity Ingeniería química Alimentos Chemical engineering Food Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer’s spent grain info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food Chemistry 351 129264 TEXT Alonso-fc_2021.pdf.txt Alonso-fc_2021.pdf.txt Extracted text text/plain 66471 https://riubu.ubu.es/bitstream/10259/5672/5/Alonso-fc_2021.pdf.txt f0d1f697764e6dba09202b3927cee2a3 MD5 5 THUMBNAIL Alonso-fc_2021.pdf.jpg Alonso-fc_2021.pdf.jpg IM Thumbnail image/jpeg 4238 https://riubu.ubu.es/bitstream/10259/5672/4/Alonso-fc_2021.pdf.jpg ebe21b6e619be8dd8d141812e298389e MD5 4 Alonso-Fc_2021.pdf.jpg Alonso-Fc_2021.pdf.jpg IM Thumbnail image/jpeg 3836 https://riubu.ubu.es/bitstream/10259/5672/7/Alonso-Fc_2021.pdf.jpg 9ac6f584d8a91c67295c1188f048caf8 MD5 7 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/5672/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/5672/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Alonso-Fc_2021.pdf Alonso-Fc_2021.pdf application/pdf 808043 https://riubu.ubu.es/bitstream/10259/5672/6/Alonso-Fc_2021.pdf 3d2a7d0adecf2a81dcc19ae6b8b35bee MD5 6 10259/5672 oai:riubu.ubu.es:10259/5672 2022-11-22 02:05:23.542 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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