水热预处理竹材制备低聚木糖和单糖的研究

doi:10.3969/j.issn.0253-2417.2021.01.011

Abstract

Abstract:

Effects of liquid hot water pretreatment(LHWP) on the chemical composition, enzymatic digestibility, and xylooligosaccharides(XOS)concentration were investigated in Bambusa emeiensis. In addition, the physical and chemical structural variationsof thesamples before and after the pretreatment were studied using a X-ray diffraction(XRD)spectrometer and Fourier transform infrared spectroscopy(FT-IR). Results indicated that the xylan content was significantly decreased after LHWP, while the contents of glucan and lignin increasing accordingly. LHWP improved the enzymatic digestibility of the bamboo chips feedstock, and the enzymatic hydrolysis yield reached the maximum of 79.0%(glucan) and 92.0%(xylan) at a pretreatment intensity coefficiency of 4.50. However, the XOS concentration reached the maximum value(8.7 g/L)at an intensity coefficiency of 3.96(relative mass percentage of 55.3%), and decreased thereafter as the pretreatment strength was further increased. Finally only 0.5 g/L(relative mass percentage of 3.1%)XOS was obtained in the pretreatment prehydrolysate at an intensity coefficiency of 4.50.

Key words: liquid hot water pretreatment, bambaoo, enzymatic hydrolysis, xylooligosaccharides

CLC Number:

TQ35

Yunni ZHAN, Chen HUANG, Xin HAO, Zimeng WANG, Yongjun DENG, Guigan FANG. Preparation of Xylooligosaccharides and Monosaccharides from Bamboo Chips by Liquid Hot Water Pretreatment[J]. Chemistry and Industry of Forest Products, 2021, 41(1): 77-84.

Figures/Tables 8

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References 30

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预处理强度系数(lgR₀) pretreatment intensity coefficiency	物料得率/% solid recovery	葡聚糖/% glucan	木聚糖/% xylan	木质素/% lignin
0	100.0	44.5	15.8	29.1
3.66	76.5	49.4	11.3	31.0
3.96	69.1	54.5	7.4	29.7
4.13	68.0	56.6	5.0	31.5
4.26	59.6	58.8	4.6	31.5
4.36	56.1	59.7	4.2	31.3
4.50	41.7	55.5	3.5	34.9

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Preparation of Xylooligosaccharides and Monosaccharides from Bamboo Chips by Liquid Hot Water Pretreatment

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