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

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

Research output: Contribution to journalArticleScientificpeer-review

36 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 languageEnglish
Pages (from-to)9910-9917
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number39
DOIs
Publication statusPublished - Oct 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

spent grains
brewers grains
Lignans
lignans
Palmitic Acids
Oleic Acids
Linoleic Acids
Lipids
lipids
Nonesterified Fatty Acids
Cell Wall
Triglycerides
Peptide Hydrolases
Fatty Acids
Carbohydrates
proteinases
Brewing
mashing
Enzymes
brewing

Keywords

  • Cereals
  • Cereals: chemistry
  • Enzymes
  • Enzymes: chemistry
  • Fatty Acids
  • Fatty Acids: chemistry
  • Fermentation
  • Industrial Waste
  • Industrial Waste: analysis
  • Lignans
  • Lignans: chemistry
  • Lipids
  • Lipids: chemistry

Cite this

@article{f73cab128a064eb8a2dd7d4f0076c92c,
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 = "Cereals, Cereals: chemistry, Enzymes, Enzymes: chemistry, Fatty Acids, Fatty Acids: chemistry, Fermentation, Industrial Waste, Industrial Waste: analysis, Lignans, Lignans: chemistry, Lipids, Lipids: chemistry",
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",
month = "10",
doi = "10.1021/jf302684x",
language = "English",
volume = "60",
pages = "9910--9917",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "39",

}

Characterization of lipids and lignans in brewer's spent grain and its enzymatically extracted fraction. / Niemi, Piritta (Corresponding Author); Tamminen, Tarja; Smeds, Annika; Viljanen, Kaarina; Ohra-aho, Taina; Holopainen-Mantila, Ulla; Faulds, Craig B.; Poutanen, Kaisa; Buchert, Johanna.

In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 39, 10.2012, p. 9910-9917.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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 - 2012/10

Y1 - 2012/10

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 - Cereals

KW - Cereals: chemistry

KW - Enzymes

KW - Enzymes: chemistry

KW - Fatty Acids

KW - Fatty Acids: chemistry

KW - Fermentation

KW - Industrial Waste

KW - Industrial Waste: analysis

KW - Lignans

KW - Lignans: chemistry

KW - Lipids

KW - Lipids: chemistry

U2 - 10.1021/jf302684x

DO - 10.1021/jf302684x

M3 - Article

VL - 60

SP - 9910

EP - 9917

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 39

ER -