The pretreatment of lignocellulosic materials prior to the enzymatic hydrolysis is essential to the sugar yield and bioethanol production. Dilute acid hydrolysis of black spruce softwood chip was performed in a continuous high temperature reactor followed with steam explosion and mechanical refining. The acid-soaked wood chips were pretreated under different feeding rates (60 and 92 kg/h), cooking screw rotation speeds (7.2 and 14.4 rpm), and steam pressures (12 and 15 bar). The enzymatic hydrolysis was carried out on the acid-insoluble fraction of pretreated material. At lower feeding rate, the pretreatment at low steam pressure and short retention time favored the recovery of hemicellulose. The pretreatment at high steam pressure and longer retention time recovered less hemicellulose but improved the enzymatic accessibility. As a result, the overall sugar yields became similar no matter what levels of the retention time or steam pressure. Comparing with lower feeding rate, higher feeding rate resulted in consistently higher glucose yield in both liquid fraction after pretreatment and that released after enzymatic hydrolysis.
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http://dx.doi.org/10.1007/s12010-010-9061-6 | DOI Listing |
Environ Technol
February 2025
Technology Institute, University of Passo Fundo, Passo Fundo, RS, Brazil.
Food waste offers a potential source for bioethanol production, but productivity depends on the chemical composition of the raw materials and the processes involved. However, assessment of the environmental sustainability of these processes is often absent and can be carried out using the Life Cycle Assessment (LCA) methodology. This study aimed to perform an LCA on bioethanol production from mixtures of different wastes, including tubers, fruits, and processed foods, focusing on the gate-to-gate phase.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) - CONICET-UNC, Av. Juan Filloy S/N, Ciudad Universitaria, Córdoba, Argentina.
The focus of this work was to evaluate the differences between the thermal and mechanical effects generated by ultrasound waves on the properties of corn starch, which facilitate the subsequent enzymatic hydrolysis for the generation of porous starches. The results showed that both the thermal and mechanical effects have the capacity to disorganize/alter the structure of starch, impacting on its properties. Characteristics such as particle size, pasting and thermal properties (peak viscosity 1400-1800 cp.
View Article and Find Full Text PDFJ Pharm Sci
January 2025
Faculty of Pharmacy, Kindai University, Osaka 577-8502, Japan.
Acyl glucuronide (AG) is a reactive metabolite that causes idiosyncratic drug toxicity (IDT). Although the instability of AG is used to predict the IDT risk of novel drug candidates, it sometimes overestimates the IDT risk. We investigated whether the rate of enzymatic AG hydrolysis in human liver microsomes (HLM) can predict the risk of IDT.
View Article and Find Full Text PDFFood Chem X
January 2025
Guiyang University, Guiyang 550005, China.
This study investigates the effect of 100 mg L thymol treatment on the quality of post-harvest peppers stored at 10 °C. The results showed that thymol treatment significantly reduced decay rate, reactive oxygen species (ROS) accumulation, and saturated fatty acid levels in peppers. Moreover, unsaturated fatty acids, non-enzymatic antioxidants, and antioxidant enzyme levels increased after treatment.
View Article and Find Full Text PDFFood Chem X
January 2025
Division of Biochemistry, ICAR-Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
The accurate quantification of glycemic index (GI) remains crucial for diabetes management, yet current methodologies are constrained by resource intensiveness and methodological limitations. digestion models face challenges in replicating the dynamic conditions of the human gastrointestinal tract, such as enzyme variability and multi-time point analysis, leading to suboptimal predictive accuracy. This review proposes an integrated technological framework combining non-enzymatic electrochemical sensing with artificial intelligence to revolutionize GI assessment.
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