Open AccessTechnological approaches for processing brewer's grains for the purpose of greening production
Author(s) -
Ирина Николаевна Грибкова
Publication year - 2020
Publication title -
collection of scientific papers
Language(s) - English
Resource type - Conference proceedings
DOI - 10.18411/sr-10-12-2020-28
Subject(s) - brewing , polyphenol , chemistry , food processing , food science , raw material , greening , production (economics) , pulp and paper industry , computer science , biochemical engineering , biochemistry , antioxidant , engineering , organic chemistry , biology , economics , ecology , fermentation , macroeconomics
This article discusses the issues of brewing industry ecologization, namely the processing brewer's spent grain possibility for the beverages industry needs. The prospects of processing brewer's spent grain, which have sparingly soluble useful various natures compounds, including polyphenols in both free and bound forms, have been shown. The authors investigated the possibility of processing brewer's spent grain using complex treatment with ECA-water at the first stage and with an enzyme preparation at the second. The catholyte positive effect on the various bound polyphenolic substances release during the first 4-10 hours was shown. Further treatment with a complex cytolytic enzyme preparation allows, after 4 hours, to obtain an increase in the content of polyphenols - by 33%, and anthocyanogens - by 6 times. As a result of brewing waste complex processing, it is possible to achieve the various groups presence of bound brewer's spent grain polyphenols in the extract.