Effect of additives on the enzymatic hydrolysis of pre-treated wheat straw
| Autor: | Priscilla Vergara, Felix Garcia-Ochoa, Miguel Ladero, José Mª Carbajo, Juan C. Villar |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), Comunidad de Madrid, Ministerio de Educación (Chile), Vergara, Priscilla, Ladero, Miguel, Carbajo, José M., García-Ochoa, Félix, Villar, Juan C.0000-0001-6850-9792 |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
biology
020209 energy General Chemical Engineering Additives food and beverages Lignocellulosic biomass 02 engineering and technology Cellulase Wheat straw Straw Non-ionic surfactants chemistry.chemical_compound Hydrolysis 020401 chemical engineering chemistry Enzymatic hydrolysis Casein Yield (chemistry) 0202 electrical engineering electronic engineering information engineering biology.protein Lignin Food science 0204 chemical engineering |
| Popis: | 9 Pág. Instituto de Ciencias Forestales (ICIFOR) Enzymatic hydrolysis of pre-treated wheat straw has been studied. Several additives have been checked as potential improvers of glucose yield in the enzymatic hydrolysis, trying to avoid the cellulases inhibition by the lignin as a cause of the decrease of the saccharification rate of lignocellulosic biomass. Non-ionic surfactants, such as Tween 80 (poly(oxyethylene)20-sorbitan-monooleate) and polyethylene glycol-6000, and proteins, as bovine serum albumin, casein and skimmed milk powder, have been used to improve the sugars yield in the enzymatic hydrolysis. Two pre-treated wheat straw materials, one with high delignification and another with low delignification, have been tested. Three concentrations of each additive have been considered. The results obtained point out that the lignin content of the pre-treated lignocellulosic biomass has a decisive influence in reaching a high yield in the enzymatic saccharification. The additives checked have a moderate effect on the cellulose hydrolysis rate. The more favorable option combines high delignification with the use of a cheap protein such as casein, reaching a glucose yield of 88.6% when the best conditions are employed. This study has been supported by Spanish Ministry of Economy and Competitiveness (MINECO) under contact CTQ2017-84963-C2-2-R, and Madrid Regional Government (Project RETO PROSOST P2013-MAE2907). Grant support for Priscilla Vergara by the National Commission for Scientific and Technological Research (CONICYT- Grant 72160108), of the Ministry of Education of Chile, is also gratefully recognized. |
| Databáze: | OpenAIRE |
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