Optimization of Reaction Conditions for Enzymatic Viscosity Reduction and Hydrolysis of Wheat Arabinoxylan in an Industrial Ethanol Fermentation Residue

摘要

This study examined enzyme-catalyzed viscosity reduction and evaluated the effects of substrate dry matter concentration on enzymatic degradation of arabinoxylan in a fermentation residue,"vinasse",resulting from industrial ethanol manufacture on wheat.Enzymatic catalysis was accomplished with a 50:50 mixture of an enzyme preparation from Humicola insolens,Ultraflo L,and a cellulolytic enzyme preparation from Trichoderma reesei,Celluclast 1.5 L.This enzyme mixture was previously shown to exhibit a synergistic action on arabinoxylan degradation.The viscosity of vinasse decreased with increased enzyme dosage and treatment time at pH 5,50 deg C,5 wt % vinasse dry matter.After 24 h of enzymatic treatment,76-84%,75-80%,and 43-47%,respectively,of the theoretically maximal arabinose,xylose,and glucose releases were achieved,indicating that the viscosity decrease was a result of enzyme-catalyzed hydrolysis of arabinoxylan,beta-glucan,and cellulose.In designed response surface experiments,the optimal enzyme reaction conditions with respect to pH and temperature of the vinasse,the vinasse supernatant (mainly soluble material),and the vinasse sediment (mainly insoluble substances) varied from pH 5.2-6.4 and 41-49 deg C for arabinose release and from pH 4.9-5.3 and 42-46 deg C for xylose release.Even though only limited hydrolysis of the arabinoxylan in the vinasse sediment fraction was obtained,the results indicated that the same enzyme activities acted on the arabinoxylan in the different vinasse fractions irrespective of the state of solubility of the substrate material.The levels of liberated arabinose and xylose increased with increased dry matter concentration during enzymatic hydrolysis in the vinasse and the vinasse supernatant,but at the same time,increased substrate dry matter concentrations gave corresponding linear decreases in the hydrolytic efficiency as evaluated from levels of monosaccharide release per weight unit dry matter.The study thus documents that enzymatic arabinoxylan hydrolysis of the vinasse significantly decreases the vinasse viscosity and that a compromise in the dry matter must be found if enzymatic efficiency must be balanced with monosaccharide yields.