Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrases and proteases.

@article{Faulds2008EffectOP,
  title={Effect of pH on the solubilization of brewers' spent grain by microbial carbohydrases and proteases.},
  author={Craig B. Faulds and James A Robertson and Keith W Waldron},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 16},
  pages={7038-43}
}
The potential for enzymatic solubilization of brewers' spent grain by carbohydrases and proteases was examined over a broad pH range (pH 3.2-11.2). Enzymes from Trichoderma (Depol 686) were most efficient at a lower pH, while enzymes from the Humicola preparation (Depol 740) were the best performer over the whole range. Profiling of key glycoside hydrolase… CONTINUE READING