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首页> 外文期刊>Bioresource Technology: Biomass, Bioenergy, Biowastes, Conversion Technologies, Biotransformations, Production Technologies >Alkali-based pretreatments distinctively extract lignin and pectin for enhancing biomass saccharification by altering cellulose features in sugar-rich Jerusalem artichoke stem
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Alkali-based pretreatments distinctively extract lignin and pectin for enhancing biomass saccharification by altering cellulose features in sugar-rich Jerusalem artichoke stem

机译:基于碱的预处理可显着提取木质素和果胶,以通过改变富含糖的菊芋茎中的纤维素特性来增强生物质的糖化作用

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Jerusalem artichoke (JA) has been known as a potential nonfood feedstock for biofuels. Based on systems analysis of total 59 accessions, both soluble sugar and ash could positively affect biomass digestibility after dilute sodium hydroxide pretreatment (A). In this study, one representative accession (HEN-3) was used to illustrate its enzymatic digestibility with pretreatments of ultrasonic-assisted dilute sodium hydroxide (B), alkaline peroxide (C), and ultrasonic-assisted alkaline peroxide (D). Pretreatment D exhibited the highest hexose release rate (79.4%) and total sugar yield (10.4 g/L), which were 2.4 and 2.6 times higher, respectively, than those of the control. The analysis of cellulose crystalline index (CrI), cellulose degree of polymerization (DP), thermal behavior and SEM suggested that alkali-based pretreatments could distinctively extract lignin and pectin polymers, leading to significant alterations of cellulose CrI and DP for high biomass saccharification. Additionally, hydrogen peroxide (H2O2) could significant reduce the generation of fermentation inhibitors during alkali-based pretreatments. (C) 2016 Elsevier Ltd. All rights reserved.
机译:菊芋(JA)被认为是潜在的生物燃料非食品原料。根据对总共59种种质的系统分析,在稀氢氧化钠预处理之后,可溶性糖和灰分均可对生物质的消化率产生积极影响(A)。在这项研究中,使用一个代表性的登录号(HEN-3)来说明其在超声辅助的稀氢氧化钠(B),碱性过氧化物(C)和超声辅助的碱性过氧化物(D)的预处理下的酶消化能力。预处理D表现出最高的己糖释放率(79.4%)和总糖产量(10.4 g / L),分别比对照高2.4和2.6倍。对纤维素结晶指数(CrI),纤维素聚合度(DP),热行为和SEM的分析表明,基于碱的预处理可以显着地提取木质素和果胶聚合物,从而导致纤维素CrI和DP发生显着变化,从而实现了高生物质糖化。此外,过氧化氢(H2O2)可以大大减少基于碱的预处理过程中发酵抑制剂的产生。 (C)2016 Elsevier Ltd.保留所有权利。

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