Study on enzymatic hydrolysis of steam exploded
straw by using shaking ball

doi:10.1007/s11705-008-0002-7

Front. Chem. Sci. Eng.

2008, Vol. 2

Issue (1) : 22-27 https://doi.org/10.1007/s11705-008-0002-7

Study on enzymatic hydrolysis of steam exploded straw by using shaking ball

SUN Zhanwei¹, FU Xiaoguo², CHEN Hongzhang², WANG Yanhui³, MA Runyu³

1.State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences; College of Life Science and Technology, Beijing University of Chemical Technology; 2.State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences; 3.College of Life Science and Technology, Beijing University of Chemical Technology;

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Abstract A novel method of enzymatic hydrolysis was developed in this paper to produce a high conversion yield and hydrolysis rate. A comparison was described by using three methods of enzymatic hydrolysis and adsorption of steam exploded straw (SEWS): shaking ball in the regime, shaking with stirrer bed, and static state. The most adequate filter-paper activity, speed and reaction time were 3.6 × 10^-7 mol/(smL), 150 r/min and 24 h, respectively, with the reducing sugar yield of 0.43. The results showed that the method of shaking ball produced the highest adsorption, conversion yields and hydrolysis rate of the enzyme. This might be due to the continuous frequency increase of enzyme adsorption and desorption on the substrate surface as well as the relieved end-product inhibition. The morphological variation of SEWS was characterized by environmental scanning electron microscopy (ESEM).

Issue Date: 05 March 2008

Cite this article:

FU Xiaoguo,SUN Zhanwei,MA Runyu, et al. Study on enzymatic hydrolysis of steam exploded straw by using shaking ball[J]. Front. Chem. Sci. Eng., 2008, 2(1): 22-27.

URL:

https://academic.hep.com.cn/fcse/EN/10.1007/s11705-008-0002-7
https://academic.hep.com.cn/fcse/EN/Y2008/V2/I1/22

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