Effects of a Steam Explosion Pretreatment on Sugar Production by Enzymatic Hydrolysis and Structural Properties of Reed Straw | Zendy

Qiulong Hu | Zendy; Xiaojun Su | Zendy; Lin Tan | Zendy; Liu Xiang-hua | Zendy; Anjun Wu | Zendy; Dingding Su | Zendy; Tian Kai-zhong | Zendy; Xingyao Xiong | Zendy

Open Access

Effects of a Steam Explosion Pretreatment on Sugar Production by Enzymatic Hydrolysis and Structural Properties of Reed Straw

Author(s) -

Qiulong Hu,

Xiaojun Su,

Lin Tan,

Liu Xiang-hua,

Anjun Wu,

Dingding Su,

Tian Kai-zhong,

Xingyao Xiong

Publication year - 2013

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.130269

Subject(s) - enzymatic hydrolysis , cellulase , steam explosion , chemistry , hydrolysis , sugar , straw , fourier transform infrared spectroscopy , yield (engineering) , nuclear chemistry , reducing sugar , pulp and paper industry , chromatography , food science , biochemistry , materials science , chemical engineering , inorganic chemistry , metallurgy , engineering

Reed lignocellulose was subjected to a steam explosion pretreatment to obtain a high conversion rate of sugar after subsequent enzymatic hydrolysis using a commercial cellulase mixture. Under conditions of differing temperature (200 °C, 220 °C and 240 °C) and residence time (2, 5, and 8 min), the effect of the pretreatment on the sugar yield from enzymatic hydrolysis was studied. The highest respective reducing sugar and glucose yields were 36.14% and 15.35% after 60-h enzymatic hydrolysis of reed straw that had been pretreated with a steam explosion at 220 °C for 5 min. Fourier transform infrared spectrophotometry (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used in this study to comprehensively investigate the steam explosion-induced changes in the organizational structure and morphological properties of reed straw to analyze the reason for the increased sugar yield from enzymatic hydrolysis after the steam explosion.

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