Combining autohydrolysis and ionic liquid microwave treatment to enhance enzymatic hydrolysis of Eucalyptus globulus wood
Autor: | Mercedes Oliet, Victoria Rigual, Juan Carlos Domínguez, M. Virginia Alonso, Francisco Rodríguez, Tamara M. Santos |
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Rok vydání: | 2018 |
Předmět: |
Environmental Engineering
020209 energy Ionic Liquids Bioengineering 02 engineering and technology 010501 environmental sciences Lignin 01 natural sciences chemistry.chemical_compound Enzymatic hydrolysis Lacunarity 0202 electrical engineering electronic engineering information engineering Cellulose Microwaves Waste Management and Disposal Chemical composition 0105 earth and related environmental sciences Glucan chemistry.chemical_classification Eucalyptus Chromatography biology Renewable Energy Sustainability and the Environment Hydrolysis General Medicine biology.organism_classification Wood chemistry Eucalyptus globulus Ionic liquid Microwave |
Zdroj: | Bioresource Technology. 251:197-203 |
ISSN: | 0960-8524 |
Popis: | The combination of autohydrolysis and ionic liquid microwave treatments of eucalyptus wood have been studied to facilitate sugar production in a subsequent enzymatic hydrolysis step. Three autohydrolysis conditions (150 °C, 175 °C and 200 °C) in combination with two ionic liquid temperatures (80 °C and 120 °C) were compared in terms of chemical composition, enzymatic digestibility and sugar production. Morphology was measured (using SEM) and the biomass surface was visualized with confocal fluorescence microscopy. The synergistic cooperation of both treatments was demonstrated, enhancing cellulose accessibility. At intermediate autohydrolysis conditions (175 °C) and low ionic liquid temperature (80 °C), a glucan digestibility of 84.4% was obtained. Using SEM micrographs, fractal dimension (as a measure of biomass complexity) and lacunarity (as a measure of homogeneity) were calculated before and after pretreatment. High fractals dimensions and low lacunarities correspond to morphologically complex and homogeneous samples, that are better digested by enzyme cocktails. |
Databáze: | OpenAIRE |
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