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

Piritta Niemi; Tarja Tamminen; Annika Smeds; Kaarina Viljanen; Taina Ohra-aho; Ulla Holopainen-Mantila; Craig B. Faulds; Kaisa Poutanen; Johanna Buchert

doi:10.1021/jf302684x

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

Piritta Niemi, Tarja Tamminen, Annika Smeds, Kaarina Viljanen, Taina Ohra-aho, Ulla Holopainen-Mantila, Craig B. Faulds, Kaisa Poutanen, Johanna Buchert

Research output: Contribution to journal › Article › Scientific › peer-review

75 Citations (Scopus)

Abstract

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.

Original language	Undefined/Unknown
Pages (from-to)	9910–9917
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	39
DOIs	https://doi.org/10.1021/jf302684x
Publication status	Published - 2012
MoE publication type	A1 Journal article-refereed

Keywords

brewer's spent grain
enzymatic solubilization
lignan
lipid

Access to Document

10.1021/jf302684x

Cite this

@article{88e2958441734972a5fcc5226865605f,

title = "Characterization of lipids and lignans in brewer's spent grain and its enzymatically extracted fraction",

abstract = "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.",

keywords = "brewer's spent grain, enzymatic solubilization, lignan, lipid, brewer's spent grain, enzymatic solubilization, lignan, lipid, brewer's spent grain, enzymatic solubilization, lignan, lipid",

author = "Piritta Niemi and Tarja Tamminen and Annika Smeds and Kaarina Viljanen and Taina Ohra-aho and Ulla Holopainen-Mantila and Faulds, {Craig B.} and Kaisa Poutanen and Johanna Buchert",

year = "2012",

doi = "10.1021/jf302684x",

language = "Odefinierat/ok{\"a}nt",

volume = "60",

pages = "9910–9917",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

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T1 - Characterization of lipids and lignans in brewer's spent grain and its enzymatically extracted fraction

AU - Niemi, Piritta

AU - Tamminen, Tarja

AU - Smeds, Annika

AU - Viljanen, Kaarina

AU - Ohra-aho, Taina

AU - Holopainen-Mantila, Ulla

AU - Faulds, Craig B.

AU - Poutanen, Kaisa

AU - Buchert, Johanna

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - brewer's spent grain

KW - enzymatic solubilization

KW - lignan

KW - lipid

KW - brewer's spent grain

KW - enzymatic solubilization

KW - lignan

KW - lipid

KW - brewer's spent grain

KW - enzymatic solubilization

KW - lignan

KW - lipid

U2 - 10.1021/jf302684x

DO - 10.1021/jf302684x

M3 - Artikel

SN - 0021-8561

VL - 60

SP - 9910

EP - 9917

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 39

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