木材の爆砕処理と酵素糖化

概要

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Wood chips of lauan (Shorea sp.), Douglas-fir (Pseudotsuga taxifola) and karamatsu (Larix leptolepis) were cooked with high-pressure steam (2.55,3.53,and 4.51 MPa) for 0.5-20 min and exploded. By steaming at 4.51 MPa for over 10 min, the holocellulose content of chips decreased greatly, but the apparent Klason lignin content increased. Maximal saccharification for residual holocellulose using a Trichoderma cellulase preparation (Meicelase) was achieved by steaming at 4.51 MPa for 5-10 min. Maximal degree of saccharification were 90,90,and 75% for lauan, Douglas-fir, and karamatsu, respectively. Correlation were found between the degree of saccharification and the soluble lignin content of exploded chips. Acidity of exploded chip preparations indicated the formation of acids during steaming.
社団法人日本生物工学会の論文
1985-09-25