Culm in Rice Straw as a New Source for Sugar Recovery via Enzymatic Saccharification
スポンサーリンク
概要
- 論文の詳細を見る
Rice straw was manually dissected and two main fractions were recovered: a culm and a leaf sheath/blade fraction, in order to evaluate their potential as feedstocks for the recovery of fermentable sugars. In the case of cv. Koshihikari and Milkyqueen, most soft carbohydrates (SCs: glucose, fructose, sucrose, starch, and β-1,3-1,4-glucan) were present in the culms, reaching 47.9% and 89.2% of total SCs in the two main fractions. The results also indicated that β-glucans (cellulose and β-1,3-1,4-glucan) and xylan in the culms were more susceptible to direct enzymatic attack than those in the leaf sheath/blades. Thus the culm has high potential as a new feedstock for the extraction of fermentable sugars in a concentrated form, as compared to whole rice straw and the leaf sheath/blade. In this study, a novel method of separating a culm from the whole rice straw by means of wind power was also evaluated.
著者
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Park Jeung-Yil
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Arakane Mitsuhiro
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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Shiroma Riki
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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IKE Masakazu
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
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TOKUYASU Ken
National Food Research Institute, National Agriculture and Food Research Organization (NARO)
関連論文
- Culm in Rice Straw as a New Source for Sugar Recovery via Enzymatic Saccharification
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