Effects of green liquor pretreatment on chemical composition and enzymatic hydrolysis of moso bamboo

MENG Xin, TAN Xu, ZHANG Quan, JIN Yongcan

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2014, Vol. 38 ›› Issue (04) : 118-122.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2014, Vol. 38 ›› Issue (04) : 118-122. DOI: 10.3969/j.issn.1000-2006.2014.04.022

Effects of green liquor pretreatment on chemical composition and enzymatic hydrolysis of moso bamboo

  • MENG Xin, TAN Xu, ZHANG Quan, JIN Yongcan*
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Abstract

Moso bamboo is one of the abundant lignocellulosic biomass resources for the production of bioenergy. For improving the efficiency of enzymatic saccharification, the effects of green liquor(Na2CO3+Na2S)pretreatment on the chemical composition and the enzymatic hydrolysis of moso bamboo were investigated at different total titratable alkaline(TTA)and temperature. The results showed that the increasing of TTA charge and temperature resulted in degradation of polysaccharides increasing. The hydrolysis sugar yield went up with the increase of TTA charge and temperature in the pretreatment.Under optimized conditions(TTA charge 16%, sulfidity 25%, and temperature 160 ℃), the pretreated solid recovery was 68.3% with a lignin removal of 44.6%. The yields of glucan, xylan and total sugar of green liquor pretreated poplar in enzymatic hydrolysis were 64.9%, 48.0% and 58.1%, respectively at cellulase loading of 40 μmol/(min·g).

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MENG Xin, TAN Xu, ZHANG Quan, JIN Yongcan. Effects of green liquor pretreatment on chemical composition and enzymatic hydrolysis of moso bamboo[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2014, 38(04): 118-122 https://doi.org/10.3969/j.issn.1000-2006.2014.04.022

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