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Effect of a milling pre-treatment on the enzymatic hydrolysis of carbohydrates in brewer's spent grain.

Author: BuchertJohanna, FauldsCraig B, HolopainenUlla, NiemiPiritta, PoutanenKaisa, SibakovJuhani

Journal ArticleAn article published in an academic or professional journal that reports original research or scholarly analysis.
Research Support, Non-U.S. Gov'tResearch funding provided by government agencies outside the United States.

Overview

Milling brewer's spent grain (BSG) before enzymatic hydrolysis improved carbohydrate solubilisation by 23% to 45%.
Paper Details　
Original Abstract of the Article :
Millions of tonnes of brewer's spent grain (BSG) are annually produced worldwide as a by-product of the brewing industry. BSG has the potential to be a valuable source of food, chemicals and energy if cost-efficient fractionation methods can be developed. A 2-fold improvement in carbohydrate solubil...See full text at original site
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引用元：
https://doi.org/10.1016/j.biortech.2012.04.043

データ提供：米国国立医学図書館（NLM）

Unlocking the Potential of Brewer's Spent Grain: A Sustainable Solution

The brewing industry generates vast amounts of brewer's spent grain (BSG), a valuable resource often left unused. This study explores the potential of milling pre-treatment as a method for enhancing the enzymatic hydrolysis of carbohydrates in BSG. The researchers found that milling significantly improved the carbohydrate solubilization yield, making BSG a more viable source of food, chemicals, and energy. This study provides valuable insights into the potential of BSG as a sustainable resource, opening new avenues for utilizing this by-product of the brewing industry.

Milling Pre-Treatment: A Key to Unlocking the Potential of Brewer's Spent Grain

This study highlights the potential of milling pre-treatment for enhancing the enzymatic hydrolysis of carbohydrates in BSG, transforming this by-product into a valuable resource. The researchers' findings pave the way for developing more efficient and sustainable methods for utilizing BSG, contributing to a more circular and environmentally conscious approach to brewing and food production.

Navigating the Desert of Food Waste: What to Keep in Mind

Food waste is a growing concern, and finding ways to utilize by-products and reduce waste is essential for a sustainable future. This study provides a model for exploring the potential of underutilized resources, transforming them into valuable assets. By embracing innovative solutions and seeking new ways to utilize by-products, we can help conserve our planet's resources and create a more sustainable food system.

Dr. Camel's Conclusion

This study offers a path through the desert of food waste, highlighting the potential of brewer's spent grain as a valuable resource. The researchers' findings demonstrate that with creative solutions and a focus on sustainability, we can transform by-products into valuable assets and create a more environmentally conscious food system.

Date :
  1. Date Completed 2012-10-05
  2. Date Revised 2015-11-19
Further Info :

Pubmed ID

22609670

DOI: Digital Object Identifier

10.1016/j.biortech.2012.04.043

Related Literature

Article Analysis
・Effective treatment of carbohydrates
SNS
PICO Info
in preparation
Languages

English

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