乙酸分级预处理甘蔗渣对纤维素酶解性能的影响

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1、生物工程学报ChinJBiotech2011，March25；27(3)：384—392ChineseJournalofBiotechnologyISSN1000-3061journals．irn．ac．cn@2011CJB，Allrightsreserved．cjb@irn．ac．cn乙酸分级预处理甘蔗渣对纤维素酶解性能的影响赵雪冰，刘德华清华大学化学工程系应用化学研究所，北京100084摘要：为提高甘蔗渣的纤维素酶解性能，采用乙酸脱木素结合碱脱乙酰基的预处理工艺(Acetoline工艺)对甘蔗渣进行预处理，考察了乙酸脱木素过程中若干因素对预处理结果的影响，并对预处理后甘蔗渣的纤

2、维素酶解性能进行了研究。结果表明，经过Acetoline预处理后甘蔗渣在7．5％固体含量、15FPU+10CBU／g固体的纤维素酶和-葡萄糖苷酶用量下酶解48h，酶解聚糖转化率接近80％。与稀酸预处理相比，Acetoline预处理可以得到更高的酶解聚糖转化率。实验结果表明Acetoline工艺是一种可有效提高甘蔗渣纤维素酶解性能的预处理方法。关键词：木质纤维素，预处理，酶解性能，脱木素，脱乙酰基FractionatingpretreatmentofsugarcanebagasseforincreasingtheenzymaticdigestibilityofcelluloseXue

3、bingZhao，andDehuaLiuInstituteofAppliedChemistry，DepartmentofChemicalEngineering，TsinghuaUniversity，Beijing100084，ChinaAbstract：Duringthebioconversionoflignocellulosetoethanol，thebiomassalwaysundergoespretreatmentinordertoincreasetheenzymaticdigestibilityofcellulose．Inpresentwork，weconductedthe

4、pretreatmentofsugarcanebagassewithaqueousaceticacidfordelignificationandalkalifordeacetylationrespectively(Acetolineprocess)toincreasecelluloseaccessibilityforenzymatichydrolysis．Theeffectsofseveralfactorsonthepretreatmenteffectivenesswereinvestigated．Theenzymaticdigestibilityofpretreatedbagas

5、sewasfurtherstudied．Theenzymaticglycanconversionofpretreatedsolidreachedabout80％whenitwasdigestedunder7．5％solidconsistencywithcellulaseof15FPU／gsolidand一glucosidaseof10CBU／gsolidfor48h．Comparedwithdiluteacidpretreatment，Acetolinepretreatmentcouldobtainhigherenzymaticglycanconversion．Theexperim

6、entalresultsindicatethatAcetolineisaneffectivepretreatmentmethodtoincreasetheenzymaticdigestibilityofsugarcanebagasse．Keywords：lignocellulose，pretreatment，enzymaticdigestibility，delignification，deacetylationReceived：November20，2010；Accepted：January18，2011Supportedby：InternationalCooperationPro

7、jectoftheMinistryofScienceandTechnologyofChina(No．2010DFB40170)，TsinghuaResearchFunding(No．2009THZ0223)，NationalBasicResearchProgramofChina(973Program)(No．2011CB707406)．Correspondingauthor：XuebingZhao．Tel／Fax：+86—10-62772130；E—mail：zhao