Abstract
The effects of ultrasound irradiation on enzymatic hydrolysis of sugarcane bagasse were evaluated to obtain fermentable sugars. The influences of temperature, enzyme concentration and moisture content were evaluated with and without ultrasound irradiation. The hydrolysis yield achieved using ultrasound irradiation was significantly higher than that without. The highest amount of fermentable sugars obtained in the presence of ultrasound was 0.26 g [sugar] g−1 [dry sugarcane bagasse], which was around twice the value obtained without, at the temperature of 50 °C, 10% mass of enzyme and a moisture content of 75% (dry basis), after 240 min of reaction. The ultrasound irradiation appears to be a promising technology to be used in enzymatic reactions due to its positive effects on the reaction yield.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
