title: Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production.
abstract: The study was carried out to gain insight into the effect of pretreatment on enzymatic hydrolysis of kitchen waste (KW) for xanthan fermentation. Herein, various pretreatments were applied and it was found that chemical pretreatment had positive effect on the following enzymatic or overall hydrolysis process. The highest reducing sugar concentration was obtained as 51.87g/L from 2% HCl (90°C) pretreated sample, while the Kjeldahl nitrogen (KDN) concentration was 7.79g/L. Kinetic study showed that first order kinetic model was suitable to describe the enzymatic hydrolysis process. The obtained kitchen waste hydrolysate (KWH) was successfully applied for xanthan fermentation. Xanthan concentration reached 4.09-6.46g/L when KWH with 2% HCl (90°C) pretreatment was applied as medium. In comparison, a xanthan concentration of 3.25-5.57g/L was obtained from KWH without pretreatment. Therefore, pretreatment of KW using diluted acid is favorable for the overall hydrolysis process and effective for xanthan fermentation.
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Panyu
authors: P
authors: Li
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Yu
authors: Y
authors: Zeng
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Yi
authors: Y
authors: Xie
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Xiang
authors: X
authors: Li
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Yan
authors: Y
authors: Kang
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Yabo
authors: Y
authors: Wang
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China.
authors: Tonghui
authors: T
authors: Xie
authors: Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, Sichuan 610065, China. Electronic address: zhangyongkui@scu.edu.cn.
authors: Yongkui
authors: Y
authors: Zhang
mesh_terms: D001709:Biotechnology; D003296:Cooking; D004950:Esterases; D005285:Fermentation; D006868:Hydrolysis; D011135:Polysaccharides, Bacterial; D014866:Waste Products
chemical_list: D011135:Polysaccharides, Bacterial; D014866:Waste Products; D004950:Esterases; C002563:xanthan gum
keywords: Enzymatic hydrolysis; Kinetic study; Kitchen waste; Pretreatment; Xanthan gum