The effect of drying on the enzymatic hydrolysis of cellulose was determined by analysis of porosity and crystallinity. Fiber hornification induced by drying produced an irreversible reduction in pore volume due to shrinkage and pore collapse, and the decrease in porosity inhibited enzymatic hydrolysis. The drying effect index (DEI) was defined as the difference in enzymatic digestibility between oven- and never-dried pulp, and it was determined that more enzymes caused a higher DEI at the initial stage of enzymatic hydrolysis and the highest DEI was also observed at the earlier stages with higher enzyme dosage. However, there was no significant difference in the DEI with less enzymes because cellulose conversion to sugars during hydrolysis did not enhance enzymatic hydrolysis due to the decrease in enzyme activity. The water retention value (WRV) and Simons’ staining were used to measure pore volume and to investigate the cause of the decrease in enzymatic hydrolysis. A decrease in enzyme accessibility induced by the collapse of enzymes’ accessible larger pores was determined and this decreased the enzymatic hydrolysis. However, drying once did not cause any irreversible change in the crystalline structure, thus it seems there is no correlation between enzymatic digestibility and crystalline structure.

中文翻译：

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干燥对多孔性和结晶性纤维素酶水解的影响

通过分析孔隙率和结晶度来确定干燥对纤维素酶水解的影响。干燥引起的纤维角质化由于收缩和孔塌陷而导致孔体积不可逆地减少，并且孔隙率的降低抑制了酶促水解。干燥效果指数（DEI）定义为烤箱纸浆和未干燥纸浆之间的酶消化率之差，并且确定在酶水解的初始阶段，更多的酶引起较高的DEI，并且在120℃时也观察到最高的DEI。酶剂量较高的早期阶段。但是，酶含量较少的DEI没有显着差异，因为水解过程中由于酶活性的降低，纤维素转化为糖的作用不会增强酶水解作用。保水值（WRV）和Simons染色用于测量孔体积并研究酶水解减少的原因。确定了由酶可接近的较大孔的塌陷引起的酶可及性的降低，这降低了酶促水解。但是，干燥一次不会引起晶体结构的任何不可逆的变化，因此似乎酶消化率与晶体结构之间没有相关性。