Thermal, Rheological, and Surface Properties of Brewer's Spent Grain and Its Oligo and Polysaccharides Fractions.

ABSTRACT: The brewing industry produces a large amount of byproducts, primarily brewery spent grain (BSG), which mainly consists of carbohydrates, proteins, and lipids. The different fractions isolated and extracted from BSG have significant potential for waste valorization and could be used as functional products or food ingredients. In this study, specific BSG-derived fractions (Hemicellulose A, Hemicellulose B, and oligosaccharides) were isolated and characterized to evaluate their potential applications. Thermogravimetric analysis data showed that the residue at 600 °C for various fractions is approximately 20% under N₂, compared to 10% in air for BSG fractions. The rheological properties of Hemicellulose A and Hemicellulose B fractions from brewers' spent grain (BSG) exhibit high vis

SUBMITTER: Mainali K 

PROVIDER: S-EPMC12732235 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature