Effect of LHW, HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics

doi:10.1080/00986445.2018.1525365

GIEC OpenIR

	Effect of LHW, HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics
	Zhang, Yu1,2,3 ; Di, Xiaohui 1,2,3,4; Xu, Jingliang1,2,3 ; Shao, Junchao 5; Qi, Wei1,2,3 ; Yuan, Zhenhong1,2,3
	2019-06-03
发表期刊	CHEMICAL ENGINEERING COMMUNICATIONS
ISSN	0098-6445
卷号	206 期号:6 页码:772-780
通讯作者	Xu, Jingliang(xjl@ms.giec.ac.cn) ; Qi, Wei(qiwei@ms.giec.ac.cn)
摘要	Conversion of lignocellulose to sugars involves two main processes, namely pretreatment and enzymatic hydrolysis. Lignocellulose pretreatment leads to the degradation of enzymatic recalcitrance of substrate for achieving efficient saccharification. In this study, liquid hot water (LHW), hydrochloric acid (HCl), and sodium hydroxide (NaOH) were as reagents used to pretreat sugarcane bagasse (SB). Results showed that LHW, HCl, and NaOH pretreatment could solubilize 95.3%, 94.7% xylan and 88.7% lignin, respectively. Enzymatic hydrolysis of pretreated SB showed that the maximum glucose (26.0g/L) and xylose (12.7g/L) concentration were produced by NaOH pretreatment, and slightly more glucose and less xylose were produced after HCl pretreatment compared to LHW pretreatment. Addition of Tween 80 or xylanase could significantly improve both glucose and xylose production. At 48h, the glucose increase for LHW, HC1 and NaOH pretreatment was 38.3%, 26.4% and 8.0%, respectively, and the xylose increase for them was 35.0%, 24.9% and 1.7%, respectively. Fractal-like kinetics showed that the value of rate constant increased after the addition of Tween 80 or xylanase, and the efficiency of enzymatic hydrolysis mainly depended on rate constant other than fractal dimension of substrate. Totally, substrate accessibility was dominated for efficient of lignocellulose to sugar compared to enzyme loading. The application of fractal-like theory on the heterogeneous enzymatic hydrolysis of lignocellulose was quite successful.
关键词	Biofuels cellulase enzymatic hydrolysis of cellulose fractal-like kinetics lignocellulose pretreatment sugar
DOI	10.1080/00986445.2018.1525365
关键词[WOS]	HOT-WATER PRETREATMENT ; CORN STOVER ; STRUCTURAL CHARACTERISTICS ; ALKALINE PRETREATMENT ; BIOETHANOL PRODUCTION ; BLACK LIQUOR ; DILUTE-ACID ; CELLULASES ; ADSORPTION ; LIGNIN
收录类别	SCI
语种	英语
资助项目	National Natural Science Foundation of China[21506215] ; National Natural Science Foundation of China[21811530626] ; Municipal Science and Technology Program of Guangzhou (China)[201804010081]
WOS研究方向	Engineering
项目资助者	National Natural Science Foundation of China ; Municipal Science and Technology Program of Guangzhou (China)
WOS类目	Engineering, Chemical
WOS记录号	WOS:000467654100008
出版者	TAYLOR & FRANCIS INC
引用统计	被引频次：11[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.giec.ac.cn/handle/344007/24967
专题	中国科学院广州能源研究所
通讯作者	Xu, Jingliang; Qi, Wei
作者单位	1.Chinese Acad Sci, Guangzhou Inst Energy Convers, Guangzhou 510640, Guangdong, Peoples R China 2.CAS Key Lab Renewable Energy, Guangzhou, Guangdong, Peoples R China 3.Guangdong Prov Key Lab New & Renewable Energy Res, Guangzhou, Guangdong, Peoples R China 4.Univ Chinese Acad Sci, Beijing, Peoples R China 5.Guangzhou Foreign Language Sch, Guangzhou, Guangdong, Peoples R China
第一作者单位	中国科学院广州能源研究所
推荐引用方式 GB/T 7714	Zhang, Yu,Di, Xiaohui,Xu, Jingliang,et al. Effect of LHW, HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics[J]. CHEMICAL ENGINEERING COMMUNICATIONS,2019,206(6):772-780.
APA	Zhang, Yu,Di, Xiaohui,Xu, Jingliang,Shao, Junchao,Qi, Wei,&Yuan, Zhenhong.(2019).Effect of LHW, HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics.CHEMICAL ENGINEERING COMMUNICATIONS,206(6),772-780.
MLA	Zhang, Yu,et al."Effect of LHW, HCl, and NaOH pretreatment on enzymatic hydrolysis of sugarcane bagasse: sugar recovery and fractal-like kinetics".CHEMICAL ENGINEERING COMMUNICATIONS 206.6(2019):772-780.