Combination of biological pretreatment with liquid hot water pretreatment to enhance enzymatic hydrolysis of Populus tomentosa

2012 ◽  
Vol 107 ◽  
pp. 282-286 ◽  
Author(s):  
Wei Wang ◽  
Tongqi Yuan ◽  
Kun Wang ◽  
Baokai Cui ◽  
Yucheng Dai
Keyword(s):  
Enzymatic Hydrolysis ◽  
Populus Tomentosa ◽  
Hot Water ◽  
Biological Pretreatment ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment ◽  
Hydrolysis Of

scholarly journals Liquid Hot Water Pretreatment and Enzymatic Hydrolysis as a Valorization Route of Italian Green Pepper Waste to Delivery Free Sugars

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1640
Author(s):  
M.A. Martín-Lara ◽  
L. Chica-Redecillas ◽  
A. Pérez ◽  
G. Blázquez ◽  
G. Garcia-Garcia ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Liquid Fraction ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Green Pepper ◽  
Free Sugars ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment

In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.

Effects of Liquid Hot Water Pretreatment on Enzymatic Hydrolysis and Physicochemical Changes of Corncobs

2017 ◽  
Vol 184 (2) ◽  
pp. 432-443 ◽  
Author(s):  
Saksit Imman ◽  
Navadol Laosiripojana ◽  
Verawat Champreda
Keyword(s):  
Enzymatic Hydrolysis ◽  
Hot Water ◽  
Liquid Hot Water Pretreatment ◽  
Physicochemical Changes ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment

scholarly journals Switchgrass storage effects on the recovery of carbohydrates after liquid hot water pretreatment and enzymatic hydrolysis

2016 ◽  
Vol 3 (3) ◽  
pp. 389-399 ◽  
Author(s):  
Noaa Frederick ◽  
◽  
Mengxing Li ◽  
Danielle Julie Carrier ◽  
Michael D. Buser ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Hot Water ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Storage Effects ◽  
Hot Water Pretreatment
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