Reducing sugar loss in enzymatic hydrolysis of ethylenediamine pretreated corn stover

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• 作者：Wen-Chao Li¹ ; Xia Li¹ ; Lei Qin ; Jia-Qing Zhu ; Xiao Han ; Bing-Zhi Li ; ^{bzli@tju.edu.cn} ; Ying-Jin Yuan
• 关键词：Corn stover ; Ethylenediamine pretreatment ; Maillard reaction ; Enzymatic hydrolysis ; Carbohydrate
• 刊名：Bioresource Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：405-410
• 全文大小：2125 K
• 卷排序：224

文摘

The effect of ethylene diamine (EDA) on enzymatic hydrolysis was investigated. The Mailard reaction between EDA and carbohydrates led to sugar loss. The browning between EDA and sugar was weakened by Na2SO3 and H2O2. Lower temperature during enzymatic hydrolysis reduced sugar loss.