2012•Renewable Energy ResourcesRequires access
Effects of different pretreatment methods on enzymatic digestibility and configuration of corn cob.
Zhi Xiang Zheng, Li ChaoMeng, Yang PeiZhou, Lijuan Wang, Xingjiang Li, Luo Shui-Zhong, Shaotong Jiang
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Abstract
The effects of enzymatic hydrolysis rate of corn cob after pretreatment with sulfuric acid,sodium hydroxide,hydrogen peroxide and alkaline hydrogen peroxide were investigated.The microstructure,functional groups and crystallinity of corn cob were studied by using scanning electron microscope,infrared spectrometer and X-ray diffraction.The results showed that the structure of corn cob was destroyed after handling with four different pretreatment methods,and the enzymatic hydrolysis rate of corn cob was effectively enhanced.According to the pretreatment of alkaline hydrogen peroxide including 1.5% sodium hydroxide,the maximum enzymatic hydrolysis rate of corn cob was up to 46.08%,and the mass loss of corn cob was only 29.84%.The characteristic peak of lignin was disappeared and the crystal index and crystallinity increased to 1.527 and 49.35% separately after pretreatment,.