DC FieldValueLanguage
dc.contributor.authorLamp, Anne-
dc.contributor.authorKaltschmitt, Martin-
dc.contributor.authorLüdtke, Oliver-
dc.date.accessioned2019-10-22T09:39:07Z-
dc.date.available2019-10-22T09:39:07Z-
dc.date.issued2020-01-
dc.identifier.citationJournal of Supercritical Fluids (155): 104624 (2020-01)de_DE
dc.identifier.issn0896-8446de_DE
dc.identifier.urihttp://hdl.handle.net/11420/3610-
dc.description.abstractProtein recovery from biogenic residues offers a high potential for increasing the added value. This paper investigates the protein recovery from bioethanol stillage by liquid hot water treatment at pH 3–11 and 110–210 °C for 10–90 min. The results show that protein solubilization starts at 89 °C and is limited by temperature. However, all amino acids except glutamic acid start to degrade at 170 °C. Especially lysine, arginine and asparagine undergo Maillard reactions, whereby degradation is favoured by bases; acids show a stabilizing effect. The highest protein yield in the hydrolysate is 75% with a concentration of 53%-DM at 170 °C and 20 min. In addition, kinetic modelling of the rate constants for protein solubilization and amino acid degradation is performed. Rate constants for amino acid degradation are about one order of magnitude higher for polar than for non-polar amino acids.en
dc.language.isoende_DE
dc.relation.ispartofThe journal of supercritical fluidsde_DE
dc.subjectBioethanol stillagede_DE
dc.subjectKinetic modellingde_DE
dc.subjectLiquid hot waterde_DE
dc.subjectMaillard reactionsde_DE
dc.subjectProtein recoveryde_DE
dc.subjectSubcritical waterde_DE
dc.titleProtein recovery from bioethanol stillage by liquid hot water treatmentde_DE
dc.typeArticlede_DE
dc.type.diniarticle-
dcterms.DCMITypeText-
tuhh.abstract.englishProtein recovery from biogenic residues offers a high potential for increasing the added value. This paper investigates the protein recovery from bioethanol stillage by liquid hot water treatment at pH 3–11 and 110–210 °C for 10–90 min. The results show that protein solubilization starts at 89 °C and is limited by temperature. However, all amino acids except glutamic acid start to degrade at 170 °C. Especially lysine, arginine and asparagine undergo Maillard reactions, whereby degradation is favoured by bases; acids show a stabilizing effect. The highest protein yield in the hydrolysate is 75% with a concentration of 53%-DM at 170 °C and 20 min. In addition, kinetic modelling of the rate constants for protein solubilization and amino acid degradation is performed. Rate constants for amino acid degradation are about one order of magnitude higher for polar than for non-polar amino acids.de_DE
tuhh.publisher.doi10.1016/j.supflu.2019.104624-
tuhh.publication.instituteUmwelttechnik und Energiewirtschaft V-9de_DE
tuhh.type.opus(wissenschaftlicher) Artikel-
tuhh.institute.germanUmwelttechnik und Energiewirtschaft V-9de
tuhh.institute.englishUmwelttechnik und Energiewirtschaft V-9de_DE
tuhh.gvk.hasppnfalse-
dc.type.driverarticle-
dc.type.casraiJournal Article-
tuhh.container.volume155de_DE
dc.identifier.scopus2-s2.0-85072858526-
tuhh.container.articlenumber104624de_DE
datacite.resourceTypeJournal Article-
datacite.resourceTypeGeneralText-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.creatorOrcidLamp, Anne-
item.creatorOrcidKaltschmitt, Martin-
item.creatorOrcidLüdtke, Oliver-
item.creatorGNDLamp, Anne-
item.creatorGNDKaltschmitt, Martin-
item.creatorGNDLüdtke, Oliver-
item.languageiso639-1en-
item.fulltextNo Fulltext-
item.mappedtypeArticle-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
crisitem.author.deptUmwelttechnik und Energiewirtschaft V-9-
crisitem.author.deptUmwelttechnik und Energiewirtschaft V-9-
crisitem.author.deptUmwelttechnik und Energiewirtschaft V-9-
crisitem.author.orcid0000-0002-9106-6499-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik (V)-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik (V)-
crisitem.author.parentorgStudiendekanat Verfahrenstechnik (V)-
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