2026-07-30T19:48:01Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/56722022-11-22T01:05:23Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Alonso Riaño, Patricia
author
Sanz Díez, Mª Teresa
author
Benito Román, Oscar
author
Beltrán Calvo, Sagrario
author
Trigueros Andrés, Ester
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Subcritical water extraction
Biorefinery
Breweŕs spent grain
Protein
Amino acids
Individual phenolic compounds
Antioxidant capacity
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
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