Profiling brewers' spent grain for composition and microbial ecology at the site of production

LWT

Volumn 43, Issue 6, 2010, Pages 890-896

  Robertson, James A ^a   I'Anson, Kerry J A ^a   Treimo, Janneke ^b   Faulds, Craig B ^a   Brocklehurst, Tim F ^a   Eijsink, Vincent G H ^b   Waldron, Keith W ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Barley; Brewers'spent grain; Microbiology; Phenolic; Polysaccharide; Protein

Indexed keywords

AEROBIC BACTERIA; ECOLOGY; FEEDSTOCKS; GRAIN (AGRICULTURAL PRODUCT); SPOILAGE;

BARLEY; BREWERS SPENT GRAINS; FOOD GRADE; GRAIN COMPOSITION; HIGH VOLUMES; INDUSTRIAL FEEDSTOCK; LOW-COSTS; MICROBIAL ECOLOGY; MICROFLORAE; PHENOLICS;

PROTEINS;

BACTERIA (MICROORGANISMS); HORDEUM;

EID: 77949653473     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.01.019     Document Type: Article

References (32)

1. Adler-Nissen J. Enzymic hydrolysis of food proteins (1986), Elsevier Applied Science Publishers, London
2. Antoine C., Peyron S., Mabille F., Lapierre C., Bouchet B., Abecassis J., et al. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran. Journal of Agricultural and Food Chemistry 51 (2003) 2026-2033
3. Blakeney A.B., Harris P.J., Henry R.J., and Stone B.A. A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydrate Research 113 (1983) 291-299
4. Blumenkranz N., and Asboe-Hansen G. New method for quantitative determination of uronic acids. Analytical Biochemistry 54 (1973) 484-489
5. Briggs D.E. Section 6.9, the nitrogen or protein content of barley. Malts and malting. Chapter 6. The selection and purchase of grain (1998), Springer-Verlag, Berlin, Heidelberg, New York
6. Celus I., Brijs K., and Delcour J.A. The effects of malting and mashing on barley protein extractability. Journal of Cereal Science 44 (2006) 203-211
7. Celus I., Brijs K., and Delcour J.A. Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysates. Journal of Agricultural and Food Chemistry 55 (2007) 8703-8710
8. Dubois M., Gilles K., Hamilton J.K., Rebers P.A., and Smith F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28 (1956) 350-356
9. EC, Commission Directive 98/64/EC of 3 September1998. Part A, determination of amino acids. Official Journal of the European Communities L 257 (1998) 14-28
10. EC, Commission Directive 2000/45/EC of 6 July 2000. Part C, determination of tryptophan. Official Journal of the European Communities L174 (2000) 32-50
11. Faulds C.B., Collins S., Robertson J.A., Treimo J., Eijsink V.G.H., Hinz S.W.A., Schols H.A., Buchert J., and Waldron K.W. Protease-induced solubilisation of carbohydrates from brewers' spent grain. Journal of Cereal Science 50 (2009) 332-336
12. Forssell P., Kontkanen H., Schols H.A., Hinz S., Eijsink V.G.H., Treimo J., et al. Hydrolysis of brewers' spent grain by carbohydrate degrading enzymes. Journal of the Institute of Brewing 114 (2008) 306-314
13. Gamlath J., Aldreda G.P., and Panozzo J.F. Barley (1-3;1-4)-β-glucan and arabinoxylan content are related to kernel hardness and water uptake. Journal of Cereal Science 47 (2008) 365-371
14. ICMSF. Microorganisms in foods. 1. Their significance and methods of enumeration. 2nd ed. International Commission for the Microbiological Specifications for Foods (1978), University of Toronto Press, Toronto, Canada
15. Jones D.B. Factors for converting percentages of nitrogen in foods and feeds into percentages of proteins. United States Department of Agriculture 183 (1941) 1-22
16. Loosveld A.-M.A., Grobet P.J., and Delcour J.A. Contents and structural features of water-extractable arabinogalactan in wheat flour fractions. Journal of Agriculture & Food Chemistry. 45 (1997) 1998-2002
17. Mandalari G., Faulds C.B., Sancho A.I., Saija A., Bisignano G., LoCurto R., et al. Fractionation and characterisation of arabinoxylans from brewers' spent grain and wheat bran. Journal of Cereal Science 42 (2005) 205-212
18. Manzanares P., and Sendra J.M. Determination of total (1 → 3),(1 → 4)-β-d-glucan in barley and malt flour samples. Journal of Cereal Science 23 (1996) 293-296
19. McCleary B.V., Gibson T.S., and Mugford D.C. Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study. Journal of AOAC International 80 (1997) 571-579
20. Mussatto S.I., Dragone G., and Roberto I.C. Brewers' spent grain: generation, characteristics and potential applications. Journal of Cereal Science 43 (2006) 1-14
21. Neter J., Kutner M., Nachtsheim C., and Wasserman W. Sections 16.8 and 16.9. Applied linear statistical models (1996), The McGraw-Hill Companies, Inc., Boston, MA
22. Palmer J.J. Chapter 12: what is malted grain?. How to brew (2006), Brewers Association, Boulder, Colorado, USA
23. Papageorgiou M., Lakhdara N., Lazaridou A., Biliaderis C.G., and Izydorczyk M.S. Water extractable (1 → 3),(1 → 4)-β-D-glucans from barley and oats: an intervarietal study on their structural features and rheological behaviour. Journal of Cereal Science 42 (2005) 213-224
24. Robertson J.A., Faulds C.B., Smith A.C., and Waldron K.W. Peroxidase-mediated oxidative cross-linking and its potential to modify mechanical properties in water-soluble polysaccharide extracts and cereal grain residues. Journal of Agricultural and Food Chemistry 56 (2008) 1720-1726
25. Santos M., Jiménez J.J., Bartolomé B., Gómez-Cordovés C., and del Nozal M.J. Variability of brewer's spent grain within a brewery. Food Chemistry 80 (2003) 17-21
26. Tester R.F. Influence of growth conditions on barley starch properties. International Journal of Biological Macromolecules 21 (1997) 37-45
27. Townsley P.M. Preparation of commercial products from brewer's waste grain and trub. MBAA Technical Quarterly 16 (1979) 130-134
28. Treimo J., Aspmo S.I., Eijsink V.G.H., and Horn S.J. Enzymatic solubilization of proteins in brewer's spent grain. Journal of Agricultural and Food Chemistry 56 (2008) 5359-5365
29. Treimo J., Westereng B., Horn S.J., Forssell P., Robertson J.A., Faulds C.B., et al. Enzymatic solubilization of brewers' spent grain by combined action of carbohydrases and peptidases. Journal of Agricultural and Food Chemistry 57 (2009) 3316-3324
30. Valverde P. Barley spent grain and its future. Cerveza y Malta 122 (1994) 7-26
31. Waldron K.W., Parr A.J., Ng A., and Ralph J. Cell wall esterified phenolic dimers: identification and quantification by reverse phase high performance liquid chromatography and diode array detection. Phytochemical Analysis 7 (1996) 305-312
32. You S.G., and Izydorczyk M.S. Molecular characteristics of barley starches with variable amylose content. Carbohydrate Polymers 49 (2002) 33-42