Enzyme-Aided Fractionation of Brewer's Spent Grains in Pilot Scale

Forssell, Pirkko; Treimo, Janneke; Eijsink, Vincent G. H.; Faulds, Craig B.; Collins, Samuel R. A.; Schols, Henk A.; Hinz, S.W.A.; Myllymäki, Olavi; Tamminen, Tarja; Zoldners, Juris; Viljanen, Kaarina; Waldron, Keith W.; Büchert, Johanna

doi:10.1094/asbcj-2011-0408-01

Cited by 7 publications

(8 citation statements)

References 27 publications

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“…They found the values of 15% for waterextracted BSG samples, which could be increased to 45% when acetone-water mixtures were used. The results from the other workers [28,31,32], therefore, suggest that the process which we have examined here could be augmented by BSG pretreatments (such as solvent extraction or enzymatic hydrolysis) yielding even higher values for functional food ingredients and could be considered in a further work. A number of workers have reported that BSG extracts contain metabolites with potentially useful functionalities [31,32].…”

Section: Discussionmentioning

confidence: 76%

“…The previous reports on the use of brewers spent grains for foods are primarily centred around drying the BSG directly from the brewing process, grinding it, and then incorporating it directly into a food product, see for example Özvural et al [27] and Stojceskaa et al [24]. In a few cases, enzyme-aided fractionation has been studied, e.g., by Forssell et al [28]; however, it is a much longer (> 8 h) and more complicated process than that studied in the current work, which also involves mixing the BSG with warm water before hydrolysis, after which a carbohydrate soluble fraction, protein soluble fraction, and a hydrolysis residue were obtained and freezedried [28]. El-Shafey et al [8] used a membrane filter press with a woven polypropylene filter cloth, in a small-scale complicated process with many unit operations to dewater BSG for animal feed.…”

Section: Discussionmentioning

confidence: 99%

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Processing of brewing by-products to give food ingredient streams

Bjerregaard

Charalampidis

Frøding

et al. 2019

Eur Food Res Technol

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Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.

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Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Processing of brewing by-products to give food ingredient streams

Bjerregaard

Charalampidis

Frøding

et al. 2019

Eur Food Res Technol

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“…A portion (58%) of the calculated BSG lignin was present in the insoluble residue after the protease treatment, whereas practically no solubilization of lignin occurred during the carbohydrate digestion. Previously, it has been speculated that, when BSG is treated with carbohydrateand protein-degrading enzymes, lignin is partly cosolubilized during an alkaline protease treatment 13 due to its linkages to other components or because of the high pH in the proteolytic treatment. Therefore, in the current work, the supernatant collected after the Alcalase treatment was acidified to precipitate the solubilized lignin (protease-alkaline extracted fraction, P-AEF).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…A sequential carbohydrase− protease treatment can solubilize up to 40−60% of the total material, depending on the enzymes and conditions applied. 10,13,14 In the previous studies, the focus has been mostly on the carbohydrates and proteins, whereas the lipids and phenolic compounds other than hydroxycinnamic acids have not been well characterized. If BSG is aimed to be utilized as a food component, the compositions of these aforementioned compounds are also of interest.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Due to the different pH and temperature optima of carbohydrate- and protein-degrading enzymes, the hydrolysis treatments are more efficient when carried out in a sequential manner rather than combined in one step. A sequential carbohydrase–protease treatment can solubilize up to 40–60% of the total material, depending on the enzymes and conditions applied. ,, …”

Section: Introductionmentioning

confidence: 99%

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Characterization of Lipids and Lignans in Brewer’s Spent Grain and Its Enzymatically Extracted Fraction

Niemi

Tamminen

Smeds

et al. 2012

J. Agric. Food Chem.

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Brewer's spent grain (BSG), the major side stream of brewing, consists of the husks and the residual parts of malts after the mashing process. BSG was enzymatically fractionated by a two-step treatment with carbohydrate- and protein-degrading enzymes, which solubilized 66% of BSG. BSG contained 11% lipids, which were mostly triglycerides, but also a notable amount of free fatty acids was present. Lipids were mostly solubilized due to the alkaline pH applied in the protease treatment. The main fatty acids were linoleic, palmitic, and oleic acids. Several lignans were identified in BSG, syringaresinol and secoisolariciresinol being the most abundant, many associated with the cell wall matrix and released by the alkaline-protease treatment.

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Brewers' spent grain: a review with an emphasis on food and health

2016

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Brewers' spent grain (BSG) is the most abundant by‐product generated in the beer‐brewing process. This material consists of the barley grain husks obtained as solid residue after the production of wort. BSG is rich in fibre and protein and, to date, the main use for the elimination of this by‐product has been as an animal feed. However, because of its nutritional content, BSG is of interest for application and fortification of human food products, particularly in view of its low cost and availability in large amounts. In addition, the importance of BSG as an ingredient and potential source of health‐promoting bioactive components is beginning to be recognised. The investigation of alternative uses of BSG is pertinent, not only from the perspective of the brewer who can benefit from valorisation of this by‐product, but also from an environmental perspective as the recycling and re‐use of industrial wastes and by‐products has become increasingly important. This review presents the current knowledge on BSG, covering its production, composition and methods for the release of valuable components, and focuses on the potential health benefits attributed to its constituents and the use of this brewer by‐product in food applications. Copyright © 2016 The Institute of Brewing & Distilling

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Enzyme-Aided Fractionation of Brewer's Spent Grains in Pilot Scale

Cited by 7 publications

References 27 publications

Processing of brewing by-products to give food ingredient streams

Processing of brewing by-products to give food ingredient streams

Characterization of Lipids and Lignans in Brewer’s Spent Grain and Its Enzymatically Extracted Fraction

Brewers' spent grain: a review with an emphasis on food and health

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