超声波辅助碱法预处理提高蔗渣酶解糖化活性的研究

Study on enhancing the enzymatic digestibility of bagasse by ultrasonic-assisted alkali pretreatment

采用超声波对蔗渣碱预处理过程进行强化,研究其对蔗渣酶解糖化活性的影响,并通过成分分析、FTIR、XRD、SEM对比了处理前后蔗渣组成、形态结构和结晶性能的变化情况,探讨了超声波强化作用的机理。研究结果表明,采用超声波辅助处理可使碱预处理温度明显降低,蔗渣酶解糖化活性明显提高,酶解总糖产率比单一碱处理提高了59.6%。蔗渣成分分析表明,采用超声波可以去除更多的木质素;FTIR及XRD分析表明,超声波的强化作用使处理后的蔗渣结构发生了变化,其分子间氢键作用变弱、结晶度有所降低;SEM分析表明,经超声波处理后的蔗渣纤维表面结构发生了更明显的变化,表面出现凹坑、裂纹和小孔,结构变得松散。

Ultrasonic-assisted method was chosen to strengthen the alkali pretreatment process, and its impact on the saccharification of bagasse was studied. Moreover, the composition, structure and crystal performance of the original and pretreated bagasse were characterized by FFIR, XRD and SEM. The mechanism of ultrasonic was also discussed. Results showed that ultrasonoic-assisted alkali pretreatment could significantly lower the temperature, and improve enzymatic hydrolysis markedly. The total sugar yield was 59.6%, which is higher than that of alkali pretreatment without ultrasonic assisted.The chemical composition analysis of bagasse showed that using ultrasonic method to enhance the pretreatment can remove more lignin. FFIR and XRD analysis confirmed that the existence of ultrasonic made a change in the structure of bagasse, weakened the intermolecular hydrogen bonds and lowered the crystallinity. SEM analysis indicated that after ultrasonic pretreatment, the surface structure of bagasse was changed more significantly, some surface pits, cracks and holes could be seen clearly and the structure was loosen.