Enzymic saccharification of wheat straw—differences in the degradability of straw derived from different cultivars of winter wheat

Abstract

AbstractSaccharification of ball‐milled winter wheat by an enzyme preparation from Trichoderma reesei containing both cellulase and xylanase activities has been investigated. Straw from different cultivars of winter wheat differed in the amount of reducing sugars released by the enzymes and by the buffer alone. Although only seven cultivars were tested, differences in degradability of as much as 22% were recorded. Differences of this magnitude are likely to be of economic significance when considering the recycling of cereal straws. It is therefore important that account is taken of the cultivar of cereal straw to be used.