Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain

Carla Severini, Domenico Azzollini, Kirsi Jouppila, Jussi Loponen, Antonio Derossi, Teresa De Pilli

Research output: Contribution to journalArticleScientificpeer-review


Brewer's spent grain (BSG), the most abundant brewing by-product, has hidden and underexploited nutritional potential. In order to valorize BSG, the effects of three commercial xylanases and a peptidase on water unextractable arabinoxylans (WUAX) were studied. Comparing all treatments, higher addition of xylanase resulted in an increase in water extractable arabinoxylans (WEAX). In the most efficient treatment, xylanase alone was able to solubilise 23.7% of WUAX, while the peptidase showed no effect. However, when added together with xylanase, peptidase increased the solubilisation of WUAX up to 1.6 folds. A positive correlation between particle size reduction and solubilisation of WUAX was also proved through milling BSG. These results suggest that access to xylan backbone increases with proteolytic activities, proving a synergistic effect of these specific enzymes. Therefore, if properly treated before being added as ingredient, BSG could add health functionalities to foodstuff while reducing the environmental impact of brewing industries.
Original languageEnglish
JournalJournal of Cereal Science
Pages (from-to)162-166
Number of pages5
Publication statusPublished - 2015
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science

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