Optimisation of alkaline extraction of protein from brewer’s spent grain
Author:
Affiliation:
1. DTU Aqua, Section for Aquaculture Technical University of Denmark DK‐9850 Hirtshals Denmark
Funder
NordForsk
Publisher
The Institute of Brewing & Distilling
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.703
Reference39 articles.
1. Incidence of lactic acid bacteria and Aspergillus flavus in brewer's grains and evaluation of potential antifungal activity of these bacteria
2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
3. Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates
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1. Effect of moderate heating during alkaline extraction on composition and functional properties of brewer's spent grain protein concentrates;Food Bioscience;2024-10
2. Comparative study on composition and functional properties of brewer’s spent grain proteins precipitated by citric acid and hydrochloric acid;Food Chemistry;2024-07
3. Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer’s Spent Grain Proteins;International Journal of Molecular Sciences;2024-06-08
4. From Brew to Table: Unleashing the potential of spent grains protein;Journal of Cereal Science;2024-05
5. Evaluation of brewer’s spent grain-derived lignocellulosic hydrolysate as a feedstock for amino acid production by submerged fermentation;Biochemical Engineering Journal;2023-10
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