Feature Analysis during Corn Stover being Enzymatic Hydrolyzed into Fermentable Sugars

Abstract:

Abstract. The feature change of corn stover and sugar concentration have been studied during it being enzymatic hydrolyzed. The feature change of corn stover during enzyme hydrolysis process is analyzed by the biological microscope and scanning electron microscopy. The sugar concentration is tested by ultraviolet and visible spectrophotometer. The sugar concentration is obvious rising in enzyme hydrolysis 1h and will keep rising during the whole enzyme hydrolysis process. The reducing concentration of 15%(w/w) corn stover steam explosion is 57.5g/L. Fibrous grain size gradually decreases and its quantity also reduces in enzyme hydrolysis process. Globular solid particles significantly increase in enzyme hydrolysis 48 h. The shapes of corn stover steam explosion are mainly fibrous. But there are a lot of slivers and cracks on the fiber surface, the fiber bundles are separated, and there are some cavity structures. Fiber is gradually broken into small particles, the particles internal cavity further increase, but the splitting and crack quantity decreases in enzyme hydrolysis 12 h. However, in enzyme hydrolysis 48 h, the internal cavities of the grains increase, and the quantity of slivers and cracks also increase, which shows that that parts of the crystallization cellulose are catalyzed into soluble glucose by enzyme in later enzyme hydrolysis reaction stage.

• Periodical: Advanced Materials Research (Volumes 860-863)
• Pages: 446-449
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.860-863.446
• Online since: December 2013
• Authors: Xia Zhang, Xiao Jian Ma
• Keywords: Corn Stover, Enzymehydrolysis, Fermentable Sugars

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