| Title | Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors |
|---|---|
| ID_Doc | 26966 |
| Authors | Sganzerla, WG; Vigano, J; Castro, LEN; Maciel-Silva, FW; Rostagno, MA; Mussatto, SI; Forster-Carneiro, T |
| Title | Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors |
| Year | 2022 |
| Published | |
| Abstract | This study evaluated the subcritical water hydrolysis (SWH) of brewer's spent grains (BSG) to obtain sugars and amino acids. The experimental conditions investigated the hydrolysis of BSG in a single flow-through reactor and in two sequential reactors operated in semi-continuous mode. The hydrolysis experiments were carried out for 120 min at 15 MPa, 5 mL water min-1, at different temperatures (80 - 180 degrees C) and using an S/F of 20 and 10 g solvent g-1 BSG, for the single and two sequential reactors, respectively. The highest monosaccharide yields were obtained at 180 degrees C in a single reactor (47.76 mg g-1 carbohydrates). With these operational conditions, the hydrolysate presented xylose (0.477 mg mL-1) and arabinose (1.039 mg mL-1) as main sugars, while low contents of furfural (310.7 mu g mL-1), 5-hydroxymethylfurfural (<1 mg L-1), and organic acids (0.343 mg mL-1) were obtained. The yield of proteins at 180 degrees C in a process with a single reactor was 43.62 mg amino acids g-1 proteins, where tryptophan (215.55 mu g mL-1), aspartic acid (123.35 mu g mL-1), valine (64.35 mu g mL-1), lysine (16.55 mu g mL-1), and glycine (16.1 mu g mL-1) were the main amino acids recovered in the hydrolysate. In conclusion, SWH pretreatment is a promising technology to recover bio-based compounds from BSG; however, further studies are still needed to increase the yield of bioproducts from lignocellulosic biomass to explore two sequential reactors. |
| https://doi.org/10.1016/j.foodres.2022.111470 |
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