title: Associating cooking additives with sodium hydroxide to pretreat bamboo residues for improving the enzymatic saccharification and monosaccharides production.
abstract: Cooking additive pulping technique is used in kraft mill to increase delignification degree and pulp yield. In this work, cooking additives were firstly applied in the sodium hydroxide pretreatment for improving the bioconversion of bamboo residues to monosaccharides. Meanwhile, steam explosion and sulfuric acid pretreatments were also carried out on the sample to compare their impacts on monosaccharides production. Results indicated that associating anthraquinone with sodium hydroxide pretreatment showed the best performance in improving the original carbohydrates recovery, delignification, enzymatic saccharification, and monosaccharides production. After consecutive pretreatment and enzymatic saccharification process, 347.49 g, 307.48 g, 142.93 g, and 87.15 g of monosaccharides were released from 1000 g dry bamboo residues pretreated by sodium hydroxide associating with anthraquinone, sodium hydroxide, steam explosion and sulfuric acid, respectively. The results suggested that associating cooking additive with sodium hydroxide is an effective pretreatment for bamboo residues to enhance enzymatic saccharification for monosaccharides production.
authors.affiliation: College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
authors.forename: Caoxing
authors.initials: C
authors.lastname: Huang
authors.affiliation: College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
authors.forename: Juan
authors.initials: J
authors.lastname: He
authors.affiliation: College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing 210037, China.
authors.forename: Douyong
authors.initials: D
authors.lastname: Min
authors.affiliation: College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: swhx@njfu.com.cn.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Yong
mesh_terms: D000880:Anthraquinones / Q000737:chemistry; D003296:Cooking / Q000379:methods; D009005:Monosaccharides / Q000737:chemistry*; D031787:Sasa / Q000737:chemistry*; D012972:Sodium Hydroxide / Q000737:chemistry*; D013227:Steam; D013464:Sulfuric Acids / Q000737:chemistry
chemical_list: D000880:Anthraquinones; D009005:Monosaccharides; D013227:Steam; D013464:Sulfuric Acids; D012972:Sodium Hydroxide; C033158:sulfuric acid
keywords: Bamboo residues; Cooking additive; Enzymatic saccharification; Monosaccharides; Pretreatment