Optimization of the Enzymatic Saccharification Process of Milled Orange Wastes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Basic Chemical Analysis of Solids
2.2.2. Determination of Enzyme Activities
2.2.3. Hydrothermal Pretreatments
2.2.4. Saccharification Experiments
2.2.5. Statistical Design of Experiments
2.2.6. Kinetic Modelling
3. Results and Discussion
3.1. Preliminary Experiments: Hydrothermal Pretreatments
3.2. Taguchi Optimization of the Saccharification
3.3. Fractal Kinetic Modelling for Best Global Yield Conditions
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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OPW Pretreatment | Solid Dry Weight | Glucan Sol/Ins | Xylan Sol/Ins | Other Sugars Sol/Ins | Pectin Sol/Ins | Lignin/Ash |
---|---|---|---|---|---|---|
Knife Milling (KM) | 16.5 ± 0.2 | 5.12/12.9 | 0.04/0.72 | 1.91/13.5 | 0/18.6 | 6.47/3.72 |
KM+ 6 h LHW 1.2 atm 120 °C | 15.7 ± 0.4 | 6.41/13.7 | 0.06/0.81 | 2.56/13.2 | 2.42/17.2 | 7.21/3.96 |
KM+ 24 h LHW 1.2 atm 120 °C | 15.1 ± 0.2 | 6.96/14.4 | 0.06/0.84 | 4.56/12.9 | 4.56/14.2 | 7.42/4.01 |
KM+ 40 min MW 500 w 1.2 atm 120 °C | 12.1 ± 0.3 | 7.89/15.4 | 0.45/1.12 | 7.56/8.45 | 7.84/12.2 | 8.12/4.29 |
KM+ 80 min MW 500 w 1.2 atm 120 °C | 10.9 ± 0.1 | 8.95/17.1 | 0.89/1.04 | 10.2/4.68 | 9.41/8.56 | 8.23/4.56 |
KM+ 40 min direct steaming | 10.2 ± 0.4 | 10.6/11.5 | 1.12/0.98 | 10.5/4.21 | 9.24/8.69 | 9.12/5.14 |
Run | % DS | Cellulase FPU/g DS | β-Glucosidase (UI)/g DS | Polygalacturonase UI/g Pectin | Protein/Dry Solid mg/g | ||||
---|---|---|---|---|---|---|---|---|---|
1-1’ | 6.1 | 1 | 6.08 | 1 | 12 | 1 | 670 | 1 | 0.29 |
2-2’ | 6.1 | 1 | 12.15 | 2 | 23 | 2 | 1340 | 2 | 0.58 |
3-3’ | 6.1 | 1 | 24.30 | 3 | 50 | 3 | 2850 | 3 | 1.16 |
4-4’ | 9.5 | 2 | 6.08 | 1 | 23 | 2 | 2850 | 3 | 0.40 |
5-5’ | 9.5 | 2 | 12.15 | 2 | 50 | 3 | 670 | 1 | 0.75 |
6-6’ | 9.5 | 2 | 24.30 | 3 | 12 | 1 | 1340 | 2 | 0.88 |
7-7’ | 11.5 | 3 | 6.08 | 1 | 50 | 3 | 670 | 1 | 0.57 |
8-8’ | 11.5 | 3 | 12.15 | 2 | 12 | 1 | 2850 | 3 | 0.51 |
9-9’ | 11.5 | 3 | 24.30 | 3 | 23 | 2 | 1340 | 2 | 0.96 |
Run | DP ≥ 2 (g/L) | Glucose (g/L) | Fructose (g/L) | Ara + gal + xyl (g/L) | Galacturonic Acid (g/L) | YT | YS |
---|---|---|---|---|---|---|---|
1-1’ | 1.30 | 14.56 | 11.56 | 1.82 | 4.52 | 50.90 | 10.72 |
2-2’ | 1.24 | 16.88 | 13.40 | 2.19 | 5.98 | 61.87 | 30.65 |
3-3’ | 1.01 | 22.64 | 18.30 | 4.27 | 9.28 | 82.95 | 69.01 |
4-4’ | 2.02 | 28.48 | 23.45 | 5.42 | 11.97 | 77.73 | 58.78 |
5-5’ | 0.90 | 33.11 | 24.74 | 3.68 | 9.40 | 89.89 | 81.62 |
6-6’ | 1.46 | 34.06 | 26.41 | 4.03 | 12.58 | 92.48 | 86.33 |
7-7’ | 1.35 | 45.02 | 32.12 | 5.32 | 12.94 | 99.68 | 99.42 |
8-8’ | 1.12 | 45.27 | 36.21 | 5.64 | 17.70 | 99.70 | 99.46 |
9-9’ | 2.70 | 41.87 | 32.73 | 4.89 | 7.89 | 92.75 | 86.82 |
Run | Enzyme Cost per Run | Glucose (g/L) | Fructose (g/L) | glu+fru (kg/10 L) | Enzyme Cost (€/kg glu+fru) | |
---|---|---|---|---|---|---|
1-1′ | 0.0468 | 14.56 | 11.56 | 0.2612 | 0.44 | 0.18 |
2-2′ | 0.1285 | 16.88 | 13.4 | 0.3028 | 0.44 | 0.42 |
3-3′ | 0.2570 | 22.64 | 18.3 | 0.4094 | 0.45 | 0.63 |
4-4′ | 0.2177 | 28.48 | 23.45 | 0.5193 | 0.45 | 0.42 |
5-5′ | 0.1894 | 33.11 | 24.74 | 0.5785 | 0.43 | 0.33 |
6-6′ | 0.1732 | 34.06 | 26.41 | 0.6047 | 0.44 | 0.29 |
7-7′ | 0.2445 | 45.02 | 32.12 | 0.7714 | 0.42 | 0.32 |
8-8′ | 0.2975 | 45.27 | 36.21 | 0.8148 | 0.44 | 0.37 |
9-9′ | 0.1691 | 41.87 | 32.73 | 0.746 | 0.44 | 0.23 |
Parameter | Glucose | Fructose | Xylose | Galacturonic Acid | Arabinose | Galactose |
---|---|---|---|---|---|---|
k′ | 0.32 ± 0.03 | 0.47 ± 0.05 | 0.327± 0.021 | 0.116± 0.003 | 0.0098± 0.001 | 0.0092 ± 0.0003 |
h | 0.62 ± 0.07 | 0.91 ± 0.09 | 1.11 ± 0.05 | 0.72 ± 0.01 | 0.15 ± 0.04 | 0.14 ± 0.01 |
SQR | 0.0027 | 0.00112 | 0.00112 | 0.000096 | 0.00018 | 0.000016 |
RMSE | 0.0198 | 0.021 | 0.0011 | 0.0037 | 0.005 | 0.0015 |
F-value | 4294 | 3835 | 6420 | 41,795 | 3195 | 32,769 |
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Velasco, D.; Senit, J.J.; De la Torre, I.; Santos, T.M.; Yustos, P.; Santos, V.E.; Ladero, M. Optimization of the Enzymatic Saccharification Process of Milled Orange Wastes. Fermentation 2017, 3, 37. https://doi.org/10.3390/fermentation3030037
Velasco D, Senit JJ, De la Torre I, Santos TM, Yustos P, Santos VE, Ladero M. Optimization of the Enzymatic Saccharification Process of Milled Orange Wastes. Fermentation. 2017; 3(3):37. https://doi.org/10.3390/fermentation3030037
Chicago/Turabian StyleVelasco, Daniel, Juan J. Senit, Isabel De la Torre, Tamara M. Santos, Pedro Yustos, Victoria E. Santos, and Miguel Ladero. 2017. "Optimization of the Enzymatic Saccharification Process of Milled Orange Wastes" Fermentation 3, no. 3: 37. https://doi.org/10.3390/fermentation3030037