Martín-Lara M A, Chica-Redecillas L, Pérez A, Blázquez G, Garcia-Garcia G, Calero M
Chemical Engineering Department, Faculty of Sciences, University of Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain.
Department of Chemical and Biological Engineering, The University of Sheffield, Sir Robert Hadfield Building, Sheffield S1 3JD, UK.
Foods. 2020 Nov 10;9(11):1640. doi: 10.3390/foods9111640.
In this work, liquid hot water pretreatment (autohydrolysis) was used to improve enzymatic hydrolysis of a commonly consumed vegetable waste in Spain, Italian green pepper, to finally produce fermentable sugars. Firstly, the effect of temperature and contact time on sugar recovery during pretreatment (in insoluble solid and liquid fraction) was studied in detail. Then, enzymatic hydrolysis using commercial cellulase was performed with the insoluble solid resulting from pretreatment. The objective was to compare results with and without pretreatment. The results showed that the pretreatment step was effective to facilitate the sugars release in enzymatic hydrolysis, increasing the global sugar yield. This was especially notable when pretreatment was carried out at 180 °C for 40 min for glucose yields. In these conditions a global glucose yield of 61.02% was obtained. In addition, very low concentrations of phenolic compounds (ranging from 69.12 to 82.24 mg/L) were found in the liquid fraction from enzymatic hydrolysis, decreasing the possibility of fermentation inhibition produced by these components. Results showed that Italian green pepper is an interesting feedstock to obtain free sugars and prevent the enormous quantity of this food waste discarded annually.
在这项工作中，采用液态热水预处理（自水解）来提高西班牙常见的蔬菜废弃物——意大利青椒的酶解效率，最终生产可发酵糖。首先，详细研究了温度和接触时间对预处理过程中（不溶性固体和液体部分）糖回收的影响。然后，使用商业纤维素酶对预处理产生的不溶性固体进行酶解。目的是比较预处理和未预处理的结果。结果表明，预处理步骤有效地促进了酶解过程中糖的释放，提高了总糖产率。当在180℃下进行40分钟预处理以获得葡萄糖产率时，这一点尤为显著。在这些条件下，获得了61.02%的总葡萄糖产率。此外，在酶解液体部分中发现了极低浓度的酚类化合物（范围为69.12至82.24毫克/升），降低了这些成分产生发酵抑制的可能性。结果表明，意大利青椒是一种获取游离糖并防止每年大量此类食物废弃物被丢弃的理想原料。
