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Enzymatic saccharification of canola meal
Author(s) -
Gattinger Loni D.,
Duvnjak Zdravko,
Khan Waheed A.
Publication year - 1990
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280490206
Subject(s) - canola , trichoderma reesei , cellulase , food science , hydrolysis , chemistry , arabinose , polysaccharide , enzymatic hydrolysis , meal , biochemistry , fermentation , xylose
For the enzymatic saccharification of canola meal by enzyme preparations from Trichoderma reesei as well as by commercially available hemicellulase and multienzyme preparations, a pretreatment consisting of autoclaving is necessary. These enzyme preparations hydrolysed over 20% (w/w) of pretreated canola meal, which constitutes over 70% saccharification of the total polysaccharides present in canola meal. The results show that saccharification of canola meal is mainly brought about by hemicellulases capable of degrading arabinogalactan, arabinoglucan, galactan and galactomannan, while cellulases and xylanases play a minor role. These hemicellulases were found to be more stable at 50°C than cellulases or xylanases. This pretreatment also released water‐soluble polysaccharides consisting mainly of arabinose and glucose. Trichoderma reesei was unable to produce enzymes capable of hydrolysing this polysaccharide when cultivated on canola meal as substrate.