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


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    "description": "<p>This study has two targets: Studying the extraction of the initial protein content from brewer&rsquo;s spent grain and the impact of protein&rsquo;s extraction on the chemical-physical properties of produced hydrochars. The protein was extracted from brewer&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 &deg;C and 220 &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 &ndash; 45.14 %), higher C/N ratio (19.66 - 21.33) and lower ash content (1.52 &ndash; 1.72 wt. %) compared to the hydrochar without extraction.</p>", 
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    "title": "Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain", 
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    "keywords": [
      "Hydrothermal carbonization", 
      "Brewer's spent grain", 
      "Insoluble protein-rich fraction", 
      "Amino acid profile"
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    "publication_date": "2019-09-05", 
    "creators": [
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        "affiliation": "University of Hohenheim", 
        "name": "Pablo J. Arauzo"
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      {
        "affiliation": "University of Hohenheim", 
        "name": "Lin Du"
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      {
        "affiliation": "University of Hohenheim", 
        "name": "Maciej P. Olszewski"
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      {
        "affiliation": "University of Hohenheim", 
        "name": "Maria Fernanda Meza Zavala"
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      {
        "affiliation": "University of Hohenheim", 
        "name": "Muhammad Jamal Alhnidi"
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      {
        "affiliation": "University of Hohenheim", 
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