The steam explosion pretreatment and enzymatic hydrolysis of wheat bran

ABSTRACT

This article focused on the saccharification of wheat bran with steam explosion pretreatment and enzymatic hydrolysis. Wheat bran was pretreated with steam explosion to improve saccharification with enzymatic hydrolysis, and a maximum reducing sugar yield reached 194.6 mg/g (dry), which was about 63% higher than that of the wheat bran without pretreatment. Electronic microscope scanning and infrared spectroscopy showed that steam explosion with low pressure destroyed the structure and promoted the enzymatic hydrolysis of wheat bran effectively. Further, higher pressure produced harmful substances to hinder the saccharification and subsequent fermentation rather than increase saccharification ability of blasting bran.

KEYWORDS:

• Enzymatic hydrolysis
• pretreatment
• saccharification
• steam explosion
• wheat bran

Additional information

Funding

This article was supported by the National Natural Science Foundation of China (31071636/31101352) and Anhui Province Natural Foundation (1206c0805017/KJ2010A262).