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Saccharification of microcrystalline cellulose by cellulase of Morchella conica mushroom mycelium in comparison with a commercial cellulase
Author(s) -
Manzoni Matilde,
Cavazzoni Valeria
Publication year - 1994
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.280600311
Subject(s) - cellulase , hydrolysis , cellobiose , microcrystalline cellulose , cellulose , mycelium , food science , chemistry , botany , biology , biochemistry
A comparison was made of the hydrolysis of microcrystalline cellulose Avicel using the cellulolytic complex of the ascomycete Morchella conica and a commercial cellulase. An enzyme concentration of 1 U AVase mg −1 substrate gave the best results during the hydrolytic processes. At 24 h, the M. conica enzyme complex achieved 35.5% and the commercial cellulase 31·2% saccharification, with glucose 84·2% and 52% of the total reducing sugars liberated, respectively. The specific rates of hydrolyses were 0·77 and 0·14 h −1 for reducing sugars and 0·54 and 0·12 h −1 for glucose formation with M. conica and the commercial cellulase, respectively. At 96 h, the degree of saccharification reached 46% for M. conica and 49% for the commercial cellulase, with glucose 76·5% and 65·9% of the total reducing sugars liberated, respectively. Both the complexes were quite stable with a residual activity of 62% CMCase and 47% AVase for M. conica , and 74% CMCase and 57% AVase for the commercial cellulase at 96 h of hydrolysis. The qualitative analysis of the hydrolysis products by TLC indicated, for M. conica , an earlier appearance of cellobiose, which was quickly hydrolyzed to glucose.