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Effect of dilute sulfuric acid pretreatment on the physicochemical properties and enzymatic hydrolysis of Coffee cut-stems.
Energy ( IF 9 ) Pub Date : 2020-03-01 , DOI: 10.1016/j.energy.2020.116986
Juan Camilo Solarte-Toro , Yessica Chacón-Pérez , Sara Piedrahita-Rodríguez , Jhonny Alejandro Poveda Giraldo , José António Teixeira , Konstantinos Moustakas , Carlos Ariel Cardona Alzate

Abstract Coffee-cut stems are a potential fermentable sugars source, which can be upgraded in different value-added products and energy vectors. Nevertheless, there are few reports focused on the acid pretreatment and saccharification processes. Thus, this paper evaluates the effect of the acid pretreatment and saccharification conditions of coffee cut-stems to find the highest sugar yield. Thereafter, the influence of the residence time in the acid pretreatment and the β -glucosidase supplementation in the saccharification process were analyzed. The combined severity factor and crystallinity index were used as metrics to evaluate both processes. In all assays, an increase in the crystallinity index was observed. Furthermore, a nonlinear trend of the combined severity factor respect to the residence time in the acid pretreatment was evidenced. The highest sugar yield was 66.75% with a combined severity factor of 1.84. The better saccharification process was achieved at combined severity factor of 2.01 with a digestibility of 43%. The addition of β-glucosidase in the enzymatic hydrolysis allows increasing the value to 69.07%. Hence, low temperatures, acid concentrations, and the β-glucosidase supplementation allows obtaining a high sugar yield from coffee cut stems.

中文翻译:

稀硫酸预处理对咖啡切茎理化性质和酶水解的影响。

摘要 咖啡切茎是一种潜在的可发酵糖源,可以在不同的附加值产品和能量载体中进行升级。然而,很少有关于酸预处理和糖化过程的报道。因此,本文评估了咖啡切茎的酸预处理和糖化条件的影响,以找到最高的糖产量。此后,分析了酸预处理中停留时间和糖化过程中β-葡萄糖苷酶补充的影响。组合的严重性因子和结晶度指数被用作评估这两个过程的指标。在所有测定中,观察到结晶度指数增加。此外,证明了与酸预处理中的停留时间相关的综合严重性因素的非线性趋势。最高糖产量为 66.75%,综合严重性因子为 1.84。在综合严重性因子为 2.01 和消化率为 43% 时实现了更好的糖化过程。在酶水解中加入 β-葡萄糖苷酶可使该值增加到 69.07%。因此,低温、酸浓度和 β-葡萄糖苷酶补充剂允许从咖啡切茎中获得高糖产量。
更新日期:2020-03-01
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