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Structural Changes of Oil Palm Empty Fruit Bunch (OPEFB) after Fungal and Phosphoric Acid Pretreatment

机译:真菌和磷酸预处理后油棕空果束(OPEFB)的结构变化

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摘要

Oil palm empty fruit bunch (OPEFB) was pretreated using white-rot fungus Pleurotus floridanus, phosphoric acid or their combination, and the results were evaluated based on the biomass components, and its structural and morphological changes. The carbohydrate losses after fungal, phosphoric acid, and fungal followed by phosphoric acid pretreatments were 7.89%, 35.65%, and 33.77%, respectively. The pretreatments changed the hydrogen bonds of cellulose and linkages between lignin and carbohydrate, which is associated with crystallinity of cellulose of OPEFB. Lateral Order Index (LOI) of OPEFB with no pretreatment, with fungal, phosphoric acid, and fungal followed by phosphoric acid pretreatments were 2.77, 1.42, 0.67, and 0.60, respectively. Phosphoric acid pretreatment showed morphological changes of OPEFB, indicated by the damage of fibre structure into smaller particle size. The fungal-, phosphoric acid-, and fungal followed by phosphoric acid pretreatments have improved the digestibility of OPEFB’s cellulose by 4, 6.3, and 7.4 folds, respectively.
机译:用白腐菌侧耳,磷酸或其组合对油棕空果束(OPEFB)进行了预处理,并根据生物量组成,结构和形态变化对结果进行了评价。真菌,磷酸和真菌经过磷酸预处理后的碳水化合物损失分别为7.89%,35.65%和33.77%。预处理改变了纤维素的氢键以及木质素和碳水化合物之间的键,这与OPEFB的纤维素的结晶度有关。未经预处理,未经真菌,磷酸和真菌再经过磷酸预处理的OPEFB的侧向指数(LOI)分别为2.77、1.42、0.67和0.60。磷酸预处理显示了OPEFB的形态变化,这可以通过将纤维结构破坏成较小的粒径来表明。真菌,磷酸和真菌以及随后的磷酸预处理分别使OPEFB纤维素的消化率提高了4倍,6.3倍和7.4倍。

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