Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain

This study has two targets: Studying the extraction of the initial protein content from brewer’s spent grain and the impact of protein’s extraction on the chemical-physical properties of produced hydrochars. The protein was extracted from brewer’s spent grains using the pH-shifting method. The extracted protein was quantified and characterized by their amino acid profile. The hydrothermal treatment was applied at 190 °C and 220 °C for 0.5 h, 1h, 2 h, and 4h. The hydrochars and process water were collected and assayed. The hydrochar after protein extraction reveals the lowest yield to hydrochars (67.10 – 45.14 %), higher C/N ratio (19.66 - 21.33) and lower ash content (1.52 – 1.72 wt. %) compared to the hydrochar without extraction.