The Ways of Factors Influencing High-Solid Enzymatic Hydrolysis of Sugarcane Bagasse Treated by Liquid Hot Water
The Ways of Factors Influencing High-Solid Enzymatic Hydrolysis of Sugarcane Bagasse Treated by Liquid Hot Water
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液态热水处理甘蔗渣高固酶解影响因素的作用
DOI：
10.1002/slct.201701353
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发表时间：
2017-07
期刊：
影响因子：
2.1
通讯作者：
Yuan Zhenhong
中科院分区：
文献类型：
--
作者：
Wang Wen;Wang Qiong;Tan Xuesong;Qi Wei;Yu Qiang;Zhuang Xinshu;Yuan Zhenhong
研究了高固液热水处理木质纤维素的结构特征、水解粘度和单糖浓度对酶解的影响。SEM观察表明，LHW处理后的甘蔗渣（SCB）中残留的木质素对纤维束结构的胶合起着重要作用，XRD检测表明，LHW处理后的SCB在去除木质素后结晶指数（CrI）下降。去除和不去除木质素的LHW处理的SCB的酶促水解表明，残留的木质素可能阻止纤维二糖水解酶接近结晶纤维素。分形动力学模型表明，低粘度对高固体酶解LHW处理的SCB的好处将随着时间的推移而显现。随着酶解的进行，葡萄糖的积累对纤维素酶解的抑制作用越来越强，而木糖的积累对纤维素酶解的抑制作用较小。紫外光谱的变化表明，葡萄糖的积累几乎不影响含有酪氨酸（Try）和/或色氨酸（Trp）的侧链，这些侧链不应位于纤维素酶的催化活性中心。
The influence ways of structural feature, hydrolytic viscosity and monosaccharides′ concentrations on the enzymatic hydrolysis of high‐solid liquid hot water (LHW)‐treated lignocellulose were evaluated. The SEM observation showed that the residual lignin in the LHW‐treated sugarcane bagasse (SCB) played an important role in gluing fasciculate structures, and XRD detection indicated the decrease of crystalline index (CrI) of LHW‐treated SCB after lignin removal. The enzymatic hydrolysis of LHW‐treated SCB with and without lignin removal showed that the residual lignin might block the access of cellobiohydrolase to the crystalline cellulose. The fractal kinetic model indicated that the benefit of the low viscosity for high‐solid enzymatic hydrolysis of LHW‐treated SCB would appear with the time going. As the enzymatic hydrolysis proceeding, the accumulation of glucose imposed more and more intense inhibition on the cellulolytic hydrolysis, while the xylose showed a little inhibition. The changes of UV spectra indicated that the glucose accumulation hardly affected the side chains containing tyrosine (Try) and/or tryptophan (Trp) which should be not in the catalytic active center of cellulase.
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DOI：
10.1002/chin.201550242
发表时间：
2015-12
期刊：
ChemInform
影响因子：
--
作者：
M. H. L. Silveira;A. Morais;A. Lopes;Drielly N Olekszyszen;R. Bogel-Lukasik;J. Andreaus;L. Ramos
通讯作者：
M. H. L. Silveira;A. Morais;A. Lopes;Drielly N Olekszyszen;R. Bogel-Lukasik;J. Andreaus;L. Ramos
影响因子：
5.7
作者：
Suurnäkki, A;Tenkanen, M;Buchert, J
通讯作者：
Buchert, J
影响因子：
3
作者：
S. N. Olsen;K. Borch;Nicolaj Cruys‐Bagger;Peter Westh
通讯作者：
S. N. Olsen;K. Borch;Nicolaj Cruys‐Bagger;Peter Westh
影响因子：
11.4
作者：
Zhilong Wang;H. Feng
通讯作者：
Zhilong Wang;H. Feng
影响因子：
3.4
作者：
Yuqing Zhang;Yue Feng Zhang-;L. Tang
通讯作者：
Yuqing Zhang;Yue Feng Zhang-;L. Tang