PHYSICOCHEMICAL PROPERTY CHANGES AND ENZYMATIC HYDROLYSIS ENHANCEMENT OF OIL PALM EMPTY FRUIT BUNCHES TREATED WITH SUPERHEATED STEAM
PHYSICOCHEMICAL PROPERTY CHANGES AND ENZYMATIC HYDROLYSIS ENHANCEMENT OF OIL PALM EMPTY FRUIT BUNCHES TREATED WITH SUPERHEATED STEAM
复制标题
过热蒸汽处理油棕空果串理化性质变化及酶解强化
DOI：
10.15376/biores.7.2.1784-1801
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发表时间：
2012
期刊：
影响因子：
1.5
通讯作者：
H. Nishida
中科院分区：
文献类型：
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作者：
Ezyana Kamal Bahrin;A. S. Baharuddin;M. F. Ibrahim;M. Razak;A. Sulaiman;S. A. Aziz;M. Hassan;Y. Shirai;H. Nishida
研究过热蒸汽处理对油棕空果串（OPEFB）的物理化学性质变化和酶水解增强的影响。实验处理在不同温度（140-210°C）和持续时间（20-90 分钟）下进行。结果表明，随着过热蒸汽温度和时间的增加，粒度分布也发生变化，产生更多的小颗粒。对处理后的 OPEFB 的表面纹理、颜色和机械性能的分析也表明，过热蒸汽处理导致了显着的变化。为了支持这一点，傅里叶变换红外（FTIR）光谱和热重（TG）分析表明半纤维素成分也发生了溶解和去除。由于这种现象，一旦处理过的 OPEFB 进行酶水解，就会获得更高的总糖和葡萄糖产量。这表明过热蒸汽处理可以增强 OPEFB 结构的降解，以制备合适的底物，从而在酶水解过程中产生更高的葡萄糖产率。
The effect of superheated steam treatment on oil palm empty fruit bunches (OPEFB) was investigated in terms of physicochemical property changes and enzymatic hydrolysis enhancement. The experimental treatment was carried out at different temperatures (140-210°C) and durations (20-90 min). Results showed that as the superheated steam temperature and time increased, the size distribution also changed, resulting in more small particles. Analysis on the surface texture, color, and mechanical properties of the treated OPEFB also showed that significant changes resulted due to the superheated steam treatment. In support to this, Fourier Transform Infrared (FTIR) spectroscopy and thermogravimetric (TG) analyses showed that solubilization and removal of the hemicelluloses component also took place. As a result of this phenomenon, higher total sugar and glucose yield was achieved once the treated OPEFB was subjected to enzymatic hydrolysis. This suggests that superheated steam treatment could enhance OPEFB structure degradation for the preparation of a suitable substrate in order to produce a higher glucose yield in the enzymatic hydrolysis process.
应用傅里叶变换红外光谱 (FTIR) 评估地球化学分析和古环境研究中的生物二氧化硅样品纯度
DOI：
10.5194/cpd-6-1629-2010
发表时间：
2010
期刊：
--
影响因子：
--
作者：
Swann G
通讯作者：
Swann G