Journal article Open Access

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

Pablo J. Arauzo; Lin Du; Maciej P. Olszewski; Maria Fernanda Meza Zavala; Muhammad Jamal Alhnidi; Andrea Kruse


DataCite XML Export

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd">
  <identifier identifierType="URL">https://zenodo.org/record/3764763</identifier>
  <creators>
    <creator>
      <creatorName>Pablo J. Arauzo</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
    <creator>
      <creatorName>Lin Du</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
    <creator>
      <creatorName>Maciej P. Olszewski</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
    <creator>
      <creatorName>Maria Fernanda Meza Zavala</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
    <creator>
      <creatorName>Muhammad Jamal Alhnidi</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
    <creator>
      <creatorName>Andrea Kruse</creatorName>
      <affiliation>University of Hohenheim</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2019</publicationYear>
  <subjects>
    <subject>Hydrothermal carbonization</subject>
    <subject>Brewer's spent grain</subject>
    <subject>Insoluble protein-rich fraction</subject>
    <subject>Amino acid profile</subject>
  </subjects>
  <dates>
    <date dateType="Issued">2019-09-05</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/3764763</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.biortech.2019.122117</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="https://creativecommons.org/licenses/by/4.0/legalcode">Creative Commons Attribution 4.0 International</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;This study has two targets: Studying the extraction of the initial protein content from brewer&amp;rsquo;s spent grain and the impact of protein&amp;rsquo;s extraction on the chemical-physical properties of produced hydrochars. The protein was extracted from brewer&amp;rsquo;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 &amp;deg;C and 220 &amp;deg;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 &amp;ndash; 45.14 %), higher C/N ratio (19.66 - 21.33) and lower ash content (1.52 &amp;ndash; 1.72 wt. %) compared to the hydrochar without extraction.&lt;/p&gt;</description>
  </descriptions>
  <fundingReferences>
    <fundingReference>
      <funderName>European Commission</funderName>
      <funderIdentifier funderIdentifierType="Crossref Funder ID">10.13039/501100000780</funderIdentifier>
      <awardNumber awardURI="info:eu-repo/grantAgreement/EC/FP7/319454/">319454</awardNumber>
      <awardTitle>"Marie Curie Actions in Horizon 2020: regional and international impact"</awardTitle>
    </fundingReference>
  </fundingReferences>
</resource>
16
15
views
downloads
Views 16
Downloads 15
Data volume 16.5 MB
Unique views 10
Unique downloads 11

Share

Cite as