Protease-induced solubilisation of carbohydrates from brewers' spent grain

Faulds, Craig B.; Collins, Samuel R. A.; Robertson, James A.; Treimo, Janneke; Eijsink, Vincent G. H.; Hinz, S.W.A.; Schols, Henk A.; Büchert, Johanna; Waldron, Keith W.

doi:10.1016/j.jcs.2009.01.004

Cited by 27 publications

(24 citation statements)

References 22 publications

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“…Faulds et al (31) treated BSG with a number of different proteases, demonstrating that these enzymes had the ability to solubilise BSG carbohydrate components in addition to proteins. Faulds et al (31) treated BSG with a number of different proteases, demonstrating that these enzymes had the ability to solubilise BSG carbohydrate components in addition to proteins.…”

Section: Spoilage Of Bsg and Methods Of Preservationmentioning

confidence: 99%

Brewers' spent grain: a review with an emphasis on food and health

2016

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Brewers' spent grain (BSG) is the most abundant by‐product generated in the beer‐brewing process. This material consists of the barley grain husks obtained as solid residue after the production of wort. BSG is rich in fibre and protein and, to date, the main use for the elimination of this by‐product has been as an animal feed. However, because of its nutritional content, BSG is of interest for application and fortification of human food products, particularly in view of its low cost and availability in large amounts. In addition, the importance of BSG as an ingredient and potential source of health‐promoting bioactive components is beginning to be recognised. The investigation of alternative uses of BSG is pertinent, not only from the perspective of the brewer who can benefit from valorisation of this by‐product, but also from an environmental perspective as the recycling and re‐use of industrial wastes and by‐products has become increasingly important. This review presents the current knowledge on BSG, covering its production, composition and methods for the release of valuable components, and focuses on the potential health benefits attributed to its constituents and the use of this brewer by‐product in food applications. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Spoilage Of Bsg and Methods Of Preservationmentioning

confidence: 99%

Brewers' spent grain: a review with an emphasis on food and health

2016

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“…Despite AX already having been extracted from the germinated grain by the hot water extraction during the production of the wort, a portion of AX and starch is still trapped within the BSG matrix by a proteinaceous barrier [29]. The ultrasound treatment seems to break the proteinaceous barrier in only 5 min at room temperature in contrast to a 24 h treatment using proteases at 40°C to recover these water soluble AX [29].…”

Section: Ultrasound Pre-washing Treatment With Watermentioning

confidence: 99%

“…The ultrasound treatment seems to break the proteinaceous barrier in only 5 min at room temperature in contrast to a 24 h treatment using proteases at 40°C to recover these water soluble AX [29].…”

Section: Ultrasound Pre-washing Treatment With Watermentioning

confidence: 99%

Improved efficiency of brewer’s spent grain arabinoxylans by ultrasound-assisted extraction

Reis¹,

Coelho

Coimbra

et al. 2015

Ultrasonics Sonochemistry

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“…This could be explained by the fact that the bagasse contained 14% lignin and thus the subsequent enzymatic hydrolysis step performed better. After enzymatic hydrolysis, the proteins remain intact or insoluble, acting as an important barrier against the subsequent steps of bioethanol production (Forsell et al, 2008;Faulds et al, 2009). …”

Section: Total Sugars Hydrolysismentioning

confidence: 99%

“…Even after the enzymatic degradation of cell walls, these proteins are mainly coated with lignin, preventing the protein release from the matrix. It has also been reported that the disulphide crosslinkings of proteins forms a coat on the surface layers of spent grain (Faulds et al, 2009). The concentration of FAN in the hydrolyzates was low for the key fermentation step and therefore, the hydrolyzates needed to be supplemented with yeast food rich in nitrogenous compounds (Thomas and Ingledew, 1990).…”

Section: Free Amino Nitrogenmentioning

confidence: 99%

Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers’ spent grain for bioethanol production

2015

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Please cite this article as: Heredia-Olea E., Pérez-Carrillo E., Serna-Saldívar S.O. Effect of extrusion conditions and hydrolysis with fiber degrading enzymes in the production of C5 and C6 sugars from brewers' spent grain for bioethanol production. Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers' spent grain for bioethanol production The bioconversion of brewers' spent grain into bioethanol was investigated in the present study using thermoplastic extrusion and the use of fiber degrading enzymes. The extrusion conditions i.e. tempering moisture, screws speed, and temperature of last zone of the barrel were taken into account in order to optimize the yield of C5 and C6 sugars during the subsequent enzymatic hydrolysis step of the fibers. The most important variable that affected the sugar yield was the extrusion temperature, followed by the screws speed. The best extrusion conditions were 20% tempering moisture, 200 rpm and 50 °C. No enzymatic and yeast inhibitors were detected in any of the enzymatically-treated fiber hydrolyzates. The fermentation resulted in 5.43 mL bioethanol per 100g of extruded brewers' spent grain (dry weight basis). The only sugar consumed was glucose. The free amino nitrogen amount quantified in the hydrolyzates was as low as >20 mg L -1 , negatively affecting sugars consumption during the fermentation and consequently the ethanol yield.

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Protease-induced solubilisation of carbohydrates from brewers' spent grain

Cited by 27 publications

References 22 publications

Brewers' spent grain: a review with an emphasis on food and health

Brewers' spent grain: a review with an emphasis on food and health

Improved efficiency of brewer’s spent grain arabinoxylans by ultrasound-assisted extraction

Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers’ spent grain for bioethanol production

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