Co-solvent system of [EMIM]Ac and DMF to improve the enzymatic saccharification of pussy willow (Salix gracilistyla Miq.)

Holzforschung ◽  
2017 ◽  
Vol 71 (1) ◽  
pp. 43-50 ◽  
Author(s):  
Song Yi Han ◽  
Chan-Woo Park ◽  
Nam-Hun Kim ◽  
Seung-Hwan Lee

Abstract A co-solvent system consisting of 1-ethyl-3-methylimidazolium acetate ([EMIM]Ac)/N,N-dimethyl formamide (DMF) with different mass ratios was tested to improve the enzymatic saccharification of pussy willow (Salix gracilistyla Miq.). This system effectively lowered the viscosity and increased the biomass loading in the system. The water-soluble fraction obtained from the pure [EMIM]Ac remained constant or increased slightly as the amount of DMF was increased to 70%. At [EMIM]Ac/DMF ratios of 5/5 and 3/7, longer pretreatment times and higher temperatures increased the water-soluble fraction. The crystallinity of the pretreated product was increased by increasing amounts of DMF. The yield of enzymatic saccharification by means of this co-solvent system was comparable to that based on a pure [EMIM]Ac pretreatment, even though the glucose yield was slightly lower in case of DMF amount >70%. Expectedly, longer pretreatment times and higher temperatures improved the yield of enzymatic saccharification.

2014 ◽  
Vol 91 (5) ◽  
pp. 473-481 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Gaoneng Shao ◽  
Lihong Xie ◽  
Zhonghua Sheng ◽  
...  

1957 ◽  
Vol 35 (4) ◽  
pp. 241-250 ◽  
Author(s):  
W. G. Martin ◽  
J. E. Vandegaer ◽  
W. H. Cook

Livetin, the major water-soluble protein of hen egg yolk, was found to contain three major components having mobilities of −6.3, −3.8, and −2.1 cm.2 sec.−1 volt−1 at pH 8, µ 0.1, and these have been designated α-, β-, and γ-livetin respectively. The α- and β-livetins were separated and purified electrophoretically after removal of γ-livetin by precipitation from 37% saturated ammonium sulphate or 20% isopropanol. The α-, β-, and mixed livetins resembled pseudoglobulins in solubility but γ-livetin was unstable and this loss of solubility has, so far, prevented its characterization. Molecular weights determined by light scattering, osmotic pressure, and Archibald sedimentation procedure yielded respectively: 8.7, 7.8, and 6.7 × 104 for α-livetin, and 4.8, 5.0, and4.5 × 104 for β-livetin. Under suitable conditions of sedimentation and electrophoresis, egg yolk has been shown to contain three components having the same behavior as the three livetins of the water-soluble fraction.


Chemosphere ◽  
2010 ◽  
Vol 78 (11) ◽  
pp. 1301-1312 ◽  
Author(s):  
S.M. Rodrigues ◽  
B. Henriques ◽  
J. Coimbra ◽  
E. Ferreira da Silva ◽  
M.E. Pereira ◽  
...  

2017 ◽  
Vol 31 (2) ◽  
pp. 1650-1664 ◽  
Author(s):  
Filip Stankovikj ◽  
Armando G. McDonald ◽  
Gregory L. Helms ◽  
Mariefel V. Olarte ◽  
Manuel Garcia-Perez

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