Characterization of lipids and lignans in brewer's spent grain and its enzymatically extracted fraction

A1 Originalartikel i en vetenskaplig tidskrift (referentgranskad)

Interna författare/redaktörer

Publikationens författare: Piritta Niemi, Tarja Tamminen, Annika Smeds, Kaarina Viljanen, Taina Ohra-aho, Ulla Holopainen-Mantila, Craig B. Faulds, Kaisa Poutanen, Johanna Buchert
Publiceringsår: 2012
Tidskrift: Journal of Agricultural and Food Chemistry
Tidskriftsakronym: J AGR FOOD CHEM
Volym: 60
Nummer: 39
Artikelns första sida, sidnummer: 9910
Artikelns sista sida, sidnummer: 9917
Antal sidor: 8
ISSN: 0021-8561
eISSN: 1520-5118


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.


brewer's spent grain, enzymatic solubilization, lignan, lipid

Senast uppdaterad 2019-12-12 vid 04:08