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Chemistry and Industry of Forest Products ›› 2016, Vol. 36 ›› Issue (5): 89-94.doi: 10.3969/j.issn.0253-2417.2016.05.013

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Effect of Sulfite Pretreatment on Hydrolysis Efficiency of Sugarcane Bagasse

LIU Zhi-jia, DONG Yi-fan, LAN Tian-qing   

  1. Food Safety Institute, Kunming University of Science and Technology, Kunming 650500, China
  • Received:2015-12-17 Online:2016-10-25 Published:2016-11-05

Abstract: To overcome the anti-degradation of sugarcane bagasse, sulfite pretreatment (SPORL) was used and the effects of sodium bisulfite concentration on the physicochemical characteristics, the sulfonic acid group on the surface(sulfonation degree) and hydrolysis efficiency of sugarcane bagasse were investigated, and the effect of sulfonation degree on hydrolysis efficiency of bagasse was further studied. The results revealed that different sodium bisulfite concentration had no significant influences on the crystrallinity index (ICr) of bagasse and bagasse samples treated by SPORL had more crystalline cellulose and less hemicellulose. Besides, 50 g oven bagasse with 1:8 solid-liquid ratio was treated by adding 8% sodium bisulfite(based on the dry bagasse) at 160℃ for 30 min and 131.73 μmol/g sulfonic group was obtained. The hydrolyses of bagasse with different degree of sulfonation were conducted at 50℃ for 72 h as 7.5 FPU/g dry bagasse (based on 2% dry bagasse). The results demonstrated that the enzymatic efficiency increased with the increase of degree of sulfonation and the highest hydrolysis efficiency of holocellulose was 83.76%. The study indicated that the hydrolysis efficiency of bagasse was positively related to sulfonic group content in bagasse and had no significant relationship with crystallinity degree of bagasse. Low-pH SPORL could remove most hemicellulose in bagasse, and the anti-degradation of bagasse was overcome. Finally, the enzymatic hydrolysis of lignocellulose was enhanced as well.

Key words: sugarcane bagasse, SPORL, enzyme hydrolysis of cellulose, degree of sulfonation, crystallinity degree

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