Investigation of the pellets produced from sugarcane bagasse during liquid hot water pretreatment and their impact on the enzymatic hydrolysis

2015 ◽  
Vol 190 ◽  
pp. 7-12 ◽  
Author(s):  
Wen Wang ◽  
Xinshu Zhuang ◽  
Zhenhong Yuan ◽  
Qiang Yu ◽  
Wei Qi
Keyword(s):  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
Hot Water ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Hot Water Pretreatment

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.

Impact of Liquid Hot Water Pretreatment on the Structural Changes of Sugarcane Bagasse Biomass for Sugar Production

2014 ◽  
Vol 472 ◽  
pp. 774-779 ◽  
Author(s):  
Hong Dan Zhang ◽  
Shu Bin Wu
Keyword(s):  
Sugarcane Bagasse ◽  
Structural Changes ◽  
Lignin Content ◽  
Hot Water ◽  
Raw Material ◽  
Liquid Hot Water Pretreatment ◽  
Liquid Hot Water ◽  
Water Pretreatment ◽  
Pretreatment Temperature ◽  
Hot Water Pretreatment

Liquid hot water pretreatment, as an initial step in an alternative use of lignocellulosic biomass to produce fermentable sugar, was performed in this study. The effect of pretreatment temperature range from 160 to 200 °C on the hemicellulose degradation (the yields of glucose and xylose, as well as inhibitors) and cellulose enzymatic digestibility were evaluated. The results indicated that the maximum xylose yields (combined 2.23 g xylose and 13.20 g xylo-oligosaccharides per 100g raw material) in prehydrolysate liquid were obtained at 180 °C. The untreated and pretreated solid residues were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM), and fourier transform infrared spectroscopy (FT-IR). The results showed that liquid hot water pretreatment removed a large number of hemicellulose and resulted in enriched cellulose and lignin content in the pretreated residues. Due to the effective removal of hemicellulose, the maximum glucose yield in enzyme hydrolyzate reached 37.27 g per 100 g raw material (after the pretreatment temperature of 200°C), representing 90.13% of glucose in the sugarcane bagasse.

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