纺织学报 ›› 2017, Vol. 38 ›› Issue (01): 83-87.doi: 10.13475/j.fzxb.20160104905

• 染整与化学品 • 上一篇    下一篇

超声波处理对纤维素酶法水解竹粉的影响

  

  • 收稿日期:2016-01-22 修回日期:2016-06-15 出版日期:2017-01-15 发布日期:2017-01-16

Influence of ultrasonic treatment on cellulase hydrolysis of bamboo powder

  • Received:2016-01-22 Revised:2016-06-15 Online:2017-01-15 Published:2017-01-16

摘要:

针对采用生物酶法对竹材脱胶时竹材复杂致密的结构阻碍酶的作用的问题,在酶解前采用超声波对竹材进行预处理。通过单因素试验确定合适的超声波预处理条件为:频率20kHz,功率960W,时间15min,浴比1:30,室温。相同酶解条件下使用纤维素酶分别水解超声波处理竹粉和原竹粉,反应12h 时前者较后者生成的还原糖量提高了34.48%;通过扫描电子显微镜、红外光谱和X射线衍射仪观察超声波预处理前后竹材表面、化学结构及结晶度变化。结果表明:经超声波处理竹材表面结构被破坏,空隙和孔洞数量增加,有效接触面积增加,结晶度降低了11.68%,但化学结构没有明显变化;超声波是一种有效而温和的预处理方式,不会改变竹材性质。

关键词: 超声波, 纤维素酶, 竹粉, 还原糖, 结晶度

Abstract:

The complicated and compacted structure of bamboo hindered the effect of enzymatic hydrolysis when the enzymatic degumming of bamboo was carried out. Therefore, ultrasound was employed to pretreat bamboo powders prior to enzymatic treating with the purpose of improving the efficiency of cellulase hydrolysis on bamboo powder. Results from univariate analysis indicated the preferred ultrasonic pretreatment should be carried out at room temperature for 15 min with the bath ratio of 1:30, the frequency of 20 KHz, and the power of 960W. Under the same conditions, the reducing sugar yield from cellulase hydrolysis of ultrasonic-pretreated bamboo powders increased by 34.48% compared with bamboo powders without pretreatment after the incubation for 12 h. The changes in surface structure, chemical components and crystallinity of bamboo powder with and without ultrasonic pretreatment was evaluated by scanning electron microscopy, infrared spectroscopy and X- ray diffraction. The results demonstrated that the surface structure of bamboo powders is damaged,and the number of gap and pores is increased, thus the valid surface for enzyme binding increased. The crystallinity of ultrasonic treated bamboo was decreased by 11.68% but chemical structure showed no significant change. These results suggest that ultrasound pretreatment is effective and mild without changing the properties of bamboo.

Key words: ultrasonic, cellulase, bamboo powder, reducing sugar, crystallinity

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