通过碱性过氧化氢处理啤酒糟(BSG)实现其价值:对成分、结构和流变特性的影响

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

摘要

本研究探讨了用过氧化氢(AHP)进行碱性处理对啤酒糟(BSG)的化学成分、结构和流变特性的影响。不同浓度的 BSG(2-8 %)和 AHP(1-8 %)悬浮液经过不同的处理时间(0-12 小时)。在加工过程中,对 BSG 的化学成分、形态、结晶度、官能团的改变以及流变行为进行了评估。提高悬浮液中 AHP 的浓度和加工时间,可将 BSG 中的蛋白质、木质素和萃取物去除到悬浮液中,从而提高加工后 BSG 中纤维素和半纤维素的含量。另一方面,悬浮液中 BSG 的浓度越高,去除这些成分的效率就越低。AHP 处理还导致细胞壁变薄,颗粒形状发生变化。这些变化以及加工后 BSG 结晶度的增加表明材料发生了重组。傅立叶变换红外光谱显示,加工后木质素和蛋白质的强度降低,表明它们已被去除,而纤维素和半纤维素的相关峰值在加工后的 BSG 中有所增加。悬浮液的流动曲线根据赫歇尔-布克雷模型进行了调整,在所有条件下均表现出流动屈服应力(1.529 Pa < τ0 < 4.646 Pa)和假塑性(0.830 < n < 0.969)的非牛顿行为。流动阻力随着 AHP、BSG 浓度和加工时间的增加而增加。值得注意的是,加工时间的增加导致 BSG 成分,尤其是蛋白质、木质素和萃取物的去除量增加,从而显著提高了悬浮液的流动屈服应力和稠度指数。所有这些信息都非常有用,将有助于设备和工艺的设计,尤其是涉及提取蛋白质和将 BSG 木质纤维素部分转化为生物燃料的设备和工艺。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

This study investigated the impact of alkaline processing with hydrogen peroxide (AHP) on the chemical composition, structure, and rheological properties of brewer's spent grains (BSG). Suspensions with different concentrations of BSG (2–8 %) and AHP (1–8 %) were subjected to different processing times (0–12 h). The BSG chemical composition, morphology, crystallinity, modifications of functional groups, and rheological behavior were evaluated over processing. Increasing the concentration of AHP in the suspension and the processing time improved the removal of proteins, lignin, and extractives from BSG into the suspension and, consequently, increased the cellulose and hemicellulose content in the processed BSG. On the other hand, higher concentrations of BSG in the suspension slightly reduced the removal efficiency of these components. AHP processing also induced thinning of the cell wall and changes in particle shape. These changes together with the increase in crystallinity of the processed BSG indicated the material destructuring. FTIR spectra showed reduced intensity of lignin and protein post-processing, indicating their removal, while peaks related to cellulose and hemicellulose increased in processed BSG. The flow curves of the suspensions were adjusted to the Herschel-Bulkley model, exhibiting non-Newtonian behavior with flow yield stress (1.529 Pa < τ0 < 4.646 Pa) and pseudoplasticity (0.830 < n < 0.969) in all conditions. Flow resistance increased with increasing concentration of AHP, BSG, and processing time. Notably, the increase in processing time resulted in greater removal of BSG components, especially proteins, lignin, and extractives, which significantly contributed to the increase in both the flow yield stress and the consistency index of the suspensions. All this information is useful and will support the design of equipment and processes, especially those involving the extraction of proteins and the conversion of the BSG lignocellulose fraction into biofuels.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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