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Applied Biochemistry and Biotechnology

, Volume 163, Issue 1, pp 143–152 | Cite as

Enhanced Enzymatic Saccharification of Barley Straw Pretreated by Ethanosolv Technology

  • Youngran Kim
  • Anna Yu
  • Minhee Han
  • Gi-wook Choi
  • Bongwoo ChungEmail author
Article

Abstract

The fermentable sugars in lignocellulosic biomass are derived from cellulose and hemicellulose, which are not readily accessible to enzymatic saccharification because of their recalcitrance. An ethanosolv pretreatment method was applied for the enzymatic saccharification of barley straw with an inorganic acid. The effects of four process variables (temperature, time, catalyst dose, and ethanol concentration) on the barley straw pretreatment were analyzed over a broad range using a small composite design and a response surface methodology. The yield of the residual solid and composition of the solid fraction differed as ethanosolv conditions varied within the experimental range. A glucan recovery, xylan recovery, and delignification were 85%, 14%, and 69% at center point conditions (170°C, 60 min, 1.0% (w/w) H2SO4, and 50% (w/w) ethanol), respectively. Ethanosolv pretreatment removed lignin effectively. Additionally, the highest enzymatic digestibility of 85.3% was obtained after 72 h at center point conditions.

Keywords

Organosolv pretreatment Ethanosolv Lignocellulose Barley straw Bioethanol 

Notes

Acknowledgements

This study was financially supported by the Ministry of Education, Science Technology (MEST) and Korea Industrial Technology Foundation (KOTEF) through the Human Resource Training Project for Regional Innovation.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Youngran Kim
    • 1
  • Anna Yu
    • 1
  • Minhee Han
    • 2
  • Gi-wook Choi
    • 2
  • Bongwoo Chung
    • 1
    Email author
  1. 1.Department of Bioprocess EngineeringChonbuk National UniversityJeonjuKorea
  2. 2.Changhae Institute of Cassava and Ethanol Research, Changhae Ethanol Co., Ltd.JeonjuSouth Korea

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