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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<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Pablo J. Arauzo</dc:creator>
  <dc:creator>Lin Du</dc:creator>
  <dc:creator>Maciej P. Olszewski</dc:creator>
  <dc:creator>Maria Fernanda Meza Zavala</dc:creator>
  <dc:creator>Muhammad Jamal Alhnidi</dc:creator>
  <dc:creator>Andrea Kruse</dc:creator>
  <dc:date>2019-09-05</dc:date>
  <dc:description>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.</dc:description>
  <dc:identifier>https://zenodo.org/record/3764763</dc:identifier>
  <dc:identifier>10.1016/j.biortech.2019.122117</dc:identifier>
  <dc:identifier>oai:zenodo.org:3764763</dc:identifier>
  <dc:relation>info:eu-repo/grantAgreement/EC/FP7/319454/</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>https://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:subject>Hydrothermal carbonization</dc:subject>
  <dc:subject>Brewer's spent grain</dc:subject>
  <dc:subject>Insoluble protein-rich fraction</dc:subject>
  <dc:subject>Amino acid profile</dc:subject>
  <dc:title>Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
</oai_dc:dc>
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