Effect Of Inhibitors Released During Steam-Explosion pretreatment Of Barley Straw On Enzymatic Hydrolysis

Abstract

The influence of the liquid fraction (prehydrolyzate) generated during steam-explosion pre-treatment (210ºC, 10 min) of barley straw on the enzymatic hydrolysis has been studied. The prehydrolysate was analysed (degradation compounds and sugars content) and used as media for enzymatic hydrolysis tests after pH adjusting to 4.8.

Results show that the presence of the compounds contained in the prehydrolysate strongly affects the hydrolysis step (a 25 % decrease in cellulose conversion compared to control). Sugars are shown to be more potent inhibitors of enzymatic hydrolysis than degradation products.