The role of the particle size reduction and morphological changes of solid substrate in the ultrasound-aided enzymatic hydrolysis of cellulose.
Accessibility
Cellulase enzymatic hydrolysis
Cotton and linen powders
Morphology
Particle size reduction
Ultrasonication
Journal
Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356
Informations de publication
Date de publication:
Oct 2021
Oct 2021
Historique:
received:
27
04
2021
revised:
30
07
2021
accepted:
04
08
2021
pubmed:
18
8
2021
medline:
8
2
2022
entrez:
17
8
2021
Statut:
ppublish
Résumé
The contribution of ultrasound-aided particle size reduction to the efficiency of the subsequent enzymatic hydrolysis and the accompanying morphological changes of bleached cotton and linen powders were investigated. The aqueous suspensions of cellulosic powders were pretreated either with an ultrasonic bath (US-B) or with a horn-type reactor (US-H). Results revealed that the impact of US-H was more pronounced than that of the US-B. Clearly, the linen particles were more sensitive to ultrasonication than cotton. The US-H modified the particle size distribution differently for the cotton and linen powders and reduced the mean size of particles from 49 to 40 µm and from 123 to 63 µm, respectively. A significant increase in the water retention and water sorption capacity was also measured. The smaller particles with increased accessibility were preferably digested in the enzyme treatment, resulting in a considerably higher concentration of reducing sugars and an enrichment of the residual particles with a larger average size (cotton: 47 µm; linen: 66 µm).
Identifiants
pubmed: 34403893
pii: S1350-4177(21)00253-4
doi: 10.1016/j.ultsonch.2021.105711
pmc: PMC8368028
pii:
doi:
Substances chimiques
Powders
0
Water
059QF0KO0R
Cellulose
9004-34-6
Cellulase
EC 3.2.1.4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
105711Informations de copyright
Copyright © 2021 The Author(s). Published by Elsevier B.V. All rights reserved.