Effects of a Steam Explosion Pretreatment on Sugar Production by Enzymatic Hydrolysis and Structural Properties of Reed Straw

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  • HU Qiulong
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University
  • SU Xiaojun
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University
  • TAN Lin
    Hunan Provincial Key Laboratory for Biology and Control of Plant Diseases and Insect Pests, College of Plant Protection, Hunan Agricultural University
  • LIU Xianghua
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University Science College, Hunan Agricultural University
  • WU Anjun
    Science College, Hunan Agricultural University
  • SU Dingding
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University
  • TIAN Kaizhong
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University
  • XIONG Xingyao
    Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences

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Reed lignocellulose was subjected to a steam explosion pretreatment to obtain a high conversion rate of sugar after subsequent enzymatic hydrolysis using a commercial cellulase mixture. Under conditions of differing temperature (200 °C, 220 °C and 240 °C) and residence time (2, 5, and 8 min), the effect of the pretreatment on the sugar yield from enzymatic hydrolysis was studied. The highest respective reducing sugar and glucose yields were 36.14% and 15.35% after 60-h enzymatic hydrolysis of reed straw that had been pretreated with a steam explosion at 220 °C for 5 min. Fourier transform infrared spectrophotometry (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used in this study to comprehensively investigate the steam explosion-induced changes in the organizational structure and morphological properties of reed straw to analyze the reason for the increased sugar yield from enzymatic hydrolysis after the steam explosion.

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