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


MARC21 XML Export

<?xml version='1.0' encoding='UTF-8'?>
<record xmlns="http://www.loc.gov/MARC21/slim">
  <leader>00000nam##2200000uu#4500</leader>
  <datafield tag="540" ind1=" " ind2=" ">
    <subfield code="u">https://creativecommons.org/licenses/by/4.0/legalcode</subfield>
    <subfield code="a">Creative Commons Attribution 4.0 International</subfield>
  </datafield>
  <datafield tag="260" ind1=" " ind2=" ">
    <subfield code="c">2019-09-05</subfield>
  </datafield>
  <controlfield tag="005">20200424202018.0</controlfield>
  <controlfield tag="001">3764763</controlfield>
  <datafield tag="909" ind1="C" ind2="O">
    <subfield code="p">openaire</subfield>
    <subfield code="o">oai:zenodo.org:3764763</subfield>
  </datafield>
  <datafield tag="520" ind1=" " ind2=" ">
    <subfield code="a">&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;</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Lin Du</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Maciej P. Olszewski</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Maria Fernanda Meza Zavala</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Muhammad Jamal Alhnidi</subfield>
  </datafield>
  <datafield tag="700" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Andrea Kruse</subfield>
  </datafield>
  <datafield tag="856" ind1="4" ind2=" ">
    <subfield code="s">1098203</subfield>
    <subfield code="z">md5:bc80136ffbbbdc603bcbd921d66b0059</subfield>
    <subfield code="u">https://zenodo.org/record/3764763/files/Manuscript_protein_HTC.pdf</subfield>
  </datafield>
  <datafield tag="542" ind1=" " ind2=" ">
    <subfield code="l">open</subfield>
  </datafield>
  <datafield tag="980" ind1=" " ind2=" ">
    <subfield code="a">publication</subfield>
    <subfield code="b">article</subfield>
  </datafield>
  <datafield tag="100" ind1=" " ind2=" ">
    <subfield code="u">University of Hohenheim</subfield>
    <subfield code="a">Pablo J. Arauzo</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">Hydrothermal carbonization</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">Brewer's spent grain</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">Insoluble protein-rich fraction</subfield>
  </datafield>
  <datafield tag="653" ind1=" " ind2=" ">
    <subfield code="a">Amino acid profile</subfield>
  </datafield>
  <datafield tag="024" ind1=" " ind2=" ">
    <subfield code="a">10.1016/j.biortech.2019.122117</subfield>
    <subfield code="2">doi</subfield>
  </datafield>
  <datafield tag="245" ind1=" " ind2=" ">
    <subfield code="a">Effect of Protein during Hydrothermal Carbonization of Brewer's Spent Grain</subfield>
  </datafield>
  <datafield tag="536" ind1=" " ind2=" ">
    <subfield code="c">319454</subfield>
    <subfield code="a">"Marie Curie Actions in Horizon 2020: regional and international impact"</subfield>
  </datafield>
  <datafield tag="650" ind1="1" ind2="7">
    <subfield code="a">cc-by</subfield>
    <subfield code="2">opendefinition.org</subfield>
  </datafield>
</record>
16
15
views
downloads
Views 16
Downloads 15
Data volume 16.5 MB
Unique views 10
Unique downloads 11

Share

Cite as