Effect of inhibitors released during steam-explosion pretreatment of barley straw on enzymatic hydrolysis

被引：125

作者：

Prado Garcia-Aparicio, M. ^{[1
]}

Ballesteros, Ignacio ^{[1
]}

Gonzalez, Alberto ^{[1
]}

Miguel Oliva, Jose ^{[1
]}

Ballesteros, Mercedes ^{[1
]}

Jose Negro, M. ^{[1
]}

机构：

[1] CIEMAT, Renewable Energies Dept, E-28040 Madrid, Spain

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 2006年 / 129卷 / 1-3期

关键词：

enzymatic hydrolysis; barley straw; inhibition; steam explosion;

D O I：

10.1385/ABAB:129:1:278

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The influence of the liquid fraction (prehydrolysate) generated during steam-explosion pretreatment (210 degrees C, 15 min) of barley straw on the enzymatic hydrolysis was determined. Prehydrolysate was analyzed for degradation compounds and sugars' content and used as a medium for enzymatic hydrolysis tests after pH adjusting to 4.8. Our results show that the presence of the compounds contained in the prehydrolysate strongly affects the hydrolysis step (a 25% decrease in cellulose conversion compared with control). Sugars are shown to be more potent inhibitors of enzymatic hydrolysis than degradation products.

引用

页码：278 / 288

页数：11

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