![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Rice straw was manually dissected and two main fractions were recovered: a culm and a leaf sheath/blade fraction, in order to evaluate their potential as feedstocks for the recovery of fermentable sugars. In the case of cv. Koshihikari and Milkyqueen, most soft carbohydrates (SCs: glucose, fructose, sucrose, starch, and β-1,3-1,4-glucan) were present in the culms, reaching 47.9% and 89.2% of total SCs in the two main fractions. The results also indicated that β-glucans (cellulose and β-1,3-1,4-glucan) and xylan in the culms were more susceptible to direct enzymatic attack than those in the leaf sheath/blades. Thus the culm has high potential as a new feedstock for the extraction of fermentable sugars in a concentrated form, as compared to whole rice straw and the leaf sheath/blade. In this study, a novel method of separating a culm from the whole rice straw by means of wind power was also evaluated.
