Effect of pH on the Solubilization of Brewers’ Spent Grain by Microbial Carbohydrases and Proteases
Author:
Affiliation:
1. Sustainability of the Food Chain Exploitation Platform, Institute of Food Research, Norwich NR4 7UA, U.K.
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf800433c
Reference24 articles.
1. Mono- and dimeric ferulic acid release from brewer's spent grain by fungal feruloyl esterases
2. Arabinoxylan and mono- and dimeric ferulic acid release from brewer?s grain and wheat bran by feruloyl esterases and glycosyl hydrolases from Humicola insolens
3. Influence of the arabinoxylan composition on the susceptibility of mono- and dimeric ferulic acid release byHumicola insolens feruloyl esterases
4. A systematic micro-dissection of brewers’ spent grain
5. Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
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