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Optimization of pH as a strategy to improve enzymatic saccharification of wheat straw for enhancing bioethanol production

Abdulsattar, Mohammed; Abdulsattar, Jwan; Greenway, Gillian; Welham, Kevin; Zein, S. H.

Authors

Mohammed Abdulsattar

Jwan Abdulsattar

Gillian Greenway

Kevin Welham



Abstract

In this work, wheat straw (WS) was used as a lignocellulosic substrate to investigate the influence of pH on enzymatic saccharification. The optimum enzymatic hydrolysis occurred at pH range 5.8 – 6.0, instead of 4.8 - 5.0 as has been widely reported in research. Two enzymes cocktails, Celluclast® 1.5L with Novozymes 188, Cellic® CTec2 and endo-1, 4-β-Xylanase, were used for the pH investigation over a pH range of 3.0 – 7.0. The highest concentration of total reduced sugar was found at pH 6.0 for all the different enzymes used in this study. The total reduced sugar produced from the enzymatic saccharification at pH 6.0 was found to be 7.0, 7.4 and 10.8 (g L-1) for Celluclast® 1.5L with Novozymes 188, endo-1, 4-β-Xylanase and Cellic® CTec2, respectively. By increasing the pH from 4.8 to 6.0, the total reduced sugar yield increased by 25% for Celluclast® 1.5L with Novozymes 188 and endo-1, 4-β-Xylanase and 21% for Cellic® CTec2. The results from this study indicate that WS hydrolysis can be improved significantly by elevating the pH at which the reaction occurs to the range of 5.8 to 6.0.

Citation

Abdulsattar, M. O., Abdulsattar, J. O., Greenway, G. M., Welham, K. J., Abdulsattar, M., Abdulsattar, J., …Zein, S. H. (2020). Optimization of pH as a strategy to improve enzymatic saccharification of wheat straw for enhancing bioethanol production. Journal of Analytical Science and Technology, 11(1), https://doi.org/10.1186/s40543-020-00217-7

Journal Article Type Article
Acceptance Date May 13, 2020
Online Publication Date May 26, 2020
Publication Date Dec 1, 2020
Deposit Date May 19, 2020
Publicly Available Date May 21, 2020
Journal Journal of Analytical Science and Technology
Print ISSN 2093-3371
Electronic ISSN 2093-3371
Publisher SpringerOpen
Peer Reviewed Peer Reviewed
Volume 11
Issue 1
Article Number 17
DOI https://doi.org/10.1186/s40543-020-00217-7
Keywords Wheat straw; Hydrolysis; pH effect; Sugar yield
Public URL https://hull-repository.worktribe.com/output/3510435
Publisher URL https://jast-journal.springeropen.com/articles/10.1186/s40543-020-00217-7

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Copyright Statement
© The Author(s). 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License,
which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give
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