Enhanced enzymatic saccharification of rice straw by microwave pretreatment
Enhanced enzymatic saccharification of rice straw by microwave pretreatment
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DOI：
10.1016/j.biortech.2008.08.045
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发表时间：
2009-02-01
影响因子：
11.4
通讯作者：
Yu, Zeng-Liang
中科院分区：
文献类型：
--
作者：
Ma, Huan;Liu, Wei-Wei;Yu, Zeng-Liang
本研究采用Box-Behnken设计和响应面设计方法，对稻草微波处理工艺进行了设计和优化。实验结果表明，微波强度(MI)、辐射时间(IT)和底物浓度(SC)是影响稻草酶促糖化的主要因素。在微波功率为680W、微波时间为2 4min、蔗糖浓度为75g/L的最佳条件下，秸秆的纤维素、半纤维素和总糖化效率分别提高了30.6%、43.3%和30.3%。对秸秆化学成分的分析进一步证实，微波处理可以破坏蜡质的硅化表面，分解木质素-半纤维素复合体，部分去除木质素和硅。(C)2008爱思唯尔有限公司。保留所有权利。
In this study, Box-Behnken design and response surface methodology were employed to plan experiments and optimize the microwave pretreatment of rice straw. Experimental results show that microwave intensity (MI), irradiation time (IT) and substrate concentration (SC) were main factors governing the enzymatic saccharification of rice straw. The maximal efficiencies of cellulose, hemicellulose and total saccharification were respectively increased by 30.6%, 43.3% and 30.3% under the optimal conditions of MI 680 W, IT 24 min and SC 75 g/L. The chemical composition analysis of straw further confirmed that microwave pretreatment could disrupt the silicified waxy surface, break down the lignin-hemicellulose complex and partially remove silicon and lignin. (C) 2008 Elsevier Ltd. All rights reserved.