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A cleaner and eco-friendly bioprocess for enhancing reducing sugar production from pineapple leaf waste

机译:一种更清洁,环保的生物工艺,可增强减少菠萝叶废料中糖的产生的能力

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Conversion of agro-industrial wastes to energy is an innovative approach for waste valorization and management which also mitigates environmental pollution. In the present study, pineapple leaf waste rich in polymers such as cellulose (41.15% +/- 0.25, w/w) and hemicellulose (21.02% +/- 0.54, w/w) was utilised for the production of fermentable sugars, which are platform molecules for biofuel generation. The process involved in reducing sugar production from the pineapple leaf waste is entirely through enzymatic means where delignification and saccharification were carried out by laccase and cellulase-xylanase concoction respectively. The efficiency of enzymatic delignification was assessed in terms of reducing sugar production where saccharification without delignification yielded 91.9 mg/g and with delignification yielded 502 mg/g of reducing sugar accounting for a 5.5 fold increase. Delignification of 81.12% resulted in maximum reducing sugar production at high solid loading of 26.5% (w/v) in 6 h. The microscopic, structural and porosity studies of raw and delignified biomass further substantiated the efficiency of enzymatic delignification process. The competence of enzymatic delignification and saccharification process was assessed by mass and energy balance of the processes. Laccase mediated delignification of pineapple leaf waste offers an eco-friendly process for the conversion of wastes into biofuels. (C) 2017 Elsevier Ltd. All rights reserved.
机译:将农用工业废弃物转化为能源是一种创新的废弃物均价和管理方法,还可以减轻环境污染。在本研究中,富含聚合物的菠萝叶废料,例如纤维素(41.15%+/- 0.25,w / w)和半纤维素(21.02%+/- 0.54,w / w)被用于生产可发酵糖。是用于生物燃料生产的平台分子。减少菠萝叶废料中糖产量的过程完全是通过酶促方法进行的,其中分别通过漆酶和纤维素酶-木聚糖酶混合物进行脱木质素和糖化。酶促脱木质素的效率是通过减少糖的产量来评估的,其中不脱木质素的糖化产生91.9 mg / g,而脱木质素的糖化产生502 mg / g的还原糖,增加了5.5倍。 81.12%的脱木素作用可在6小时内以26.5%(w / v)的高固形物含量最大程度地减少糖产量。原始和脱木质素生物量的微观,结构和孔隙率研究进一步证实了酶脱木质素过程的效率。酶去木质素和糖化过程的能力通过过程的质量和能量平衡来评估。漆酶介导的菠萝叶废物的脱木质素化提供了一种将废物转化为生物燃料的环保工艺。 (C)2017 Elsevier Ltd.保留所有权利。

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