JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 32 Issue 4
July 2017
Article Contents
SONG Li-li, XIE Jian-song, ZHANG Ning-liang and et al. Effect of lime pretreatment to the enzymatic saccharification efficiency of three kinds of straws[J]. Journal of Light Industry, 2017, 32(4): 21-29. doi: 10.3969/j.issn.2096-1553.2017.4.004
Citation: SONG Li-li, XIE Jian-song, ZHANG Ning-liang and et al. Effect of lime pretreatment to the enzymatic saccharification efficiency of three kinds of straws[J]. Journal of Light Industry, 2017, 32(4): 21-29. doi: 10.3969/j.issn.2096-1553.2017.4.004 shu

Effect of lime pretreatment to the enzymatic saccharification efficiency of three kinds of straws

  • Received Date: 2016-07-13
    Accepted Date: 2016-12-03
    Available Online: 2017-07-15
  • Corn straw,rice straw and wheat straw were chosen as the substrates,and the effect of lime pretreatment time and temperature were comparatively examined by determination of the enzymatic transformation ratio.Results showed the yield of reducing sugar of wheat straw and rice straw could reach 60.38% and 46.77% respectively after lime pretreatment of 2 h at the temperature of 90 ℃.In contrast,corn straw needed more higher pretreated temperature of 121 ℃ for 1 h,whose yield of reducing sugar reached 56.82%.Wheat straw was more suitable for the pretreatment using lime.Further microstructural analysis of the straw samples was investigated by infrared spectrum,results showed that lime pretreatment could significantly degrade lignin in wheat straw. The selective degradation of lignin promoted the destruction of the spatial structure barrier of lignocellulosic macromolecules,retained more cellulose for later enzymatic saccharification, and improved straw enzymatic saccharification efficiency.
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