预处理策略对啤酒糟性质和水解的比较分析。
A comparative analysis of pretreatment strategies on the properties and hydrolysis of brewers' spent grain.
机构信息
School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
Centre for Research in Engineering and Surface Technology, FOCAS Institute, Dublin Institute of Technology, Kevin Street, Dublin 8, Ireland.
出版信息
Bioresour Technol. 2018 Jan;248(Pt A):272-279. doi: 10.1016/j.biortech.2017.06.039. Epub 2017 Jun 12.
In this study, brewer's spent grain (BSG) was subjected to a range pretreatments to study the effect on reducing sugar yield. Glucose and xylose were found to be the predominant sugars in BSG. Brewers spent grain was high in cellulose (19.21g/100g of BSG) and lignin content (30.84g/100g of BSG). Microwave assisted alkali (MAA) pretreatment was found to be the most effective pretreatment for BSG, where the pretreatment was conducted at 400W for 60s. A maximum reducing yield was observed with high biomass loading (1g/10ml), cellulase (158.76μl/10ml), hemicellulase (153.3μl/10ml), pH (5.4) and an incubation time (120h). Upon enzymatic hydrolysis, MAA pretreated BSG yielded 228.25mg of reducing sugar/g of BSG which was 2.86-fold higher compared to native BSG (79.67mg/g of BSG); simultaneously BSG was de-lignified significantly. The changes in functional groups, crystallinity and thermal behaviour was studies by means of FTIR, XRD and DSC, respectively.
在这项研究中，对啤酒糟进行了一系列预处理，以研究其对还原糖产量的影响。结果发现，啤酒糟中的主要糖分为葡萄糖和木糖。啤酒糟中的纤维素含量（每 100g 啤酒糟中 19.21g）和木质素含量（每 100g 啤酒糟中 30.84g）都很高。研究发现，微波辅助碱（MAA）预处理是啤酒糟最有效的预处理方法，该方法在 400W 下处理 60s。在高生物质负荷（1g/10ml）、纤维素酶（158.76μl/10ml）、半纤维素酶（153.3μl/10ml）、pH（5.4）和孵育时间（120h）下，还原糖产量最高。经酶解后，MAA 预处理啤酒糟的还原糖产量为 228.25mg/g，比原生啤酒糟（79.67mg/g）高 2.86 倍；同时，啤酒糟的木质素脱除率也显著提高。通过傅里叶变换红外光谱（FTIR）、X 射线衍射（XRD）和差示扫描量热法（DSC）分别研究了功能基团、结晶度和热行为的变化。
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