Ike Masakazu, Tokuyasu Ken
1 Food Resource Division, Food Research Institute, National Agriculture and Food Research Organization (NARO).
J Appl Glycosci (1999). 2020 Feb 19;67(2):59-62. doi: 10.5458/jag.jag.JAG-2019_0019. eCollection 2020.
The aim of this study was to investigate the effect of pH control by CO pressurization on the enzymatic hydrolysis of herbaceous feedstock in the calcium capturing by carbonation (CaCCO) process for fermentable sugar production. The pH of the slurry of 5 % (w/w) Ca(OH) -pretreated/CO -neutralized rice straw could be controlled between 5.70 and 6.38 at 50 °C by changing the CO partial pressure ( CO ) from 0.1 to 1.0 MPa. A mixture of fungal enzyme preparations, namely, cellulases/hemicellulases and β-glucosidase, indicated that pH 5.5-6.0 is optimal for solubilizing sugars from Ca(OH) -pretreated rice straw. Enzymatic saccharification of pretreated rice straw under various CO conditions revealed that the highest soluble sugar yields were obtained at CO 0.4 MPa and over, which is consistent with the expected pH at the CO without enzymes and demonstrates the effectiveness of pH control by CO pressurization.
本研究的目的是研究在碳化捕钙（CaCCO）工艺中通过CO₂加压控制pH对草本原料酶解以生产可发酵糖的影响。通过将CO₂分压（pCO₂）从0.1MPa改变至1.0MPa，5%（w/w）Ca(OH)₂预处理/CO₂中和的稻草浆的pH在50℃下可控制在5.70至6.38之间。一种真菌酶制剂混合物，即纤维素酶/半纤维素酶和β-葡萄糖苷酶，表明pH 5.5 - 6.0最有利于从Ca(OH)₂预处理的稻草中溶解糖分。在各种CO₂条件下对预处理稻草进行酶糖化，结果表明在pCO₂为0.4MPa及以上时可获得最高的可溶性糖产率，这与无酶时pCO₂下的预期pH一致，证明了通过CO₂加压控制pH的有效性。
