Microwave subcritical water pre-treatment and enzymatic hydrolysis of geographical identification (GI) tag Indian black rice (Chakhao Poireiton) straw for fermentable sugar production
| Autor: | Kamaljit Moirangthem, Gregory A. Tucker, Abdelrahman Saleh Zaky |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
enzymatic saccharification
Pre treatment black rice Renewable Energy Sustainability and the Environment Black rice Chemistry straw microwave hydrothermal pre-treatment Rice straw Raw material Straw Enzymatic hydrolysis biorefining Biorefining Food science Fermentable sugar Waste Management and Disposal Chakhao Poireiton |
| Zdroj: | Zaky, A & Tucker, G A 2021, ' Microwave subcritical water pre-treatment and enzymatic hydrolysis of geographical identification (GI) tag Indian black rice (Chakhao Poireiton) straw for fermentable sugar production ', BioFuels . https://doi.org/10.1080/17597269.2021.1955585 Moirangthem, K, Zaky, A S & Tucker, G A 2022, ' Microwave subcritical water pre-treatment and enzymatic hydrolysis of geographical identification (GI) tag Indian black rice ( Chakhao Poireiton ) straw for fermentable sugar production ', Biofuels, vol. 13, no. 7, pp. 815-822 . https://doi.org/10.1080/17597269.2021.1955585 |
| ISSN: | 1759-7277 1759-7269 |
| DOI: | 10.1080/17597269.2021.1955585 |
| Popis: | Rice straw is an important feedstock for second-generation biorefineries, the majority being conventional white rice. This research investigated the potential of the straw of black rice Chakhao Poireiton, a rice variety of increasing importance, for biorefining. Pre-treatment of black rice straw was carried out in a pressurised microwave reactor and free sugar release was measured following digestion with Cellic® CTec3. This was compared to white rice straw. Pre-treatment (100 − 200° C for 5 min) did not drastically impact the sugar composition but brought about an enhanced release of glucose after enzymatic hydrolysis from 25 to 50% (black rice) and from 26 to 55% (white rice). For xylose digestibility, the increase was around seven-fold for black rice (8 to 57%) and five-fold for white rice (13 to 64%). This improvement in digestibility of the straw samples could have come from modification in the lignocellulose structural features making the polysaccharides more susceptible to hydrolysis. Black rice could be a suitable feedstock for a combined biorefinery–food and nutraceuticals from grain (much higher than white rice) and the straw for fermentable sugars comparable to white rice straw for biofuels. |
| Databáze: | OpenAIRE |
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