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>", 
  "license": "https://creativecommons.org/licenses/by/4.0/legalcode", 
  "creator": [
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Pablo J. Arauzo"
    }, 
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Lin Du"
    }, 
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Maciej P. Olszewski"
    }, 
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Maria Fernanda Meza Zavala"
    }, 
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Muhammad Jamal Alhnidi"
    }, 
    {
      "affiliation": "University of Hohenheim", 
      "@type": "Person", 
      "name": "Andrea Kruse"
    }
  ], 
  "headline": "Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain", 
  "image": "https://zenodo.org/static/img/logos/zenodo-gradient-round.svg", 
  "datePublished": "2019-09-05", 
  "url": "https://zenodo.org/record/3764763", 
  "keywords": [
    "Hydrothermal carbonization", 
    "Brewer's spent grain", 
    "Insoluble protein-rich fraction", 
    "Amino acid profile"
  ], 
  "@context": "https://schema.org/", 
  "identifier": "https://doi.org/10.1016/j.biortech.2019.122117", 
  "@id": "https://doi.org/10.1016/j.biortech.2019.122117", 
  "@type": "ScholarlyArticle", 
  "name": "Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain"
}
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