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="" xmlns:oai_dc="" xmlns:xsi="" xsi:schemaLocation="">
  <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: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: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>
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