Subcritical water as hydrolytic medium to recover and fractionate the protein fraction and phenolic compounds from craft brewer's spent grain

被引：43

作者：

Alonso-Riano, P. ^{[1
]}

Sanz, M. T. ^{[1
]}

Benito-Roman, O. ^{[1
]}

Beltran, S. ^{[1
]}

Trigueros, E. ^{[1
]}

机构：

[1] Univ Burgos, Biotechnol & Food Sci Dept, Chem Engn Sect, Misael Banuelos S-N, Burgos 09001, Spain

来源：

FOOD CHEMISTRY | 2021年 / 351卷

关键词：

Subcritical water extraction; Biorefinery; Brewer's spent grain; Protein; Amino acids; Individual phenolic compounds; Antioxidant capacity;

D O I：

10.1016/j.foodchem.2021.129264

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 degrees C at a constant flow rate of 4 mL/min. Biomass hydrolysis yielded a maximum of 78% of solubilized protein at 185 degrees C. Free amino acids presented a maximum level at 160 degrees 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 degrees C. This maximu m 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 degrees C. This allows a fractionation of the bioactive compounds. Subcritical water addresses opportunities for smal l breweries to be incorporated within the biorefinery concept.

引用

页数：10

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